LEMON & POPPY SEED MUFFINS

330g SR flour
150g sugar
1.5 tablespoon poppy seeds
1 teaspoon baking powder
250ml milk75g margarine
125ml lemon juice (bottled stuff)
1 egg

Mix dry ingredients in a bowl

Using a stick blender blend mik juice marge and egg until smooth then stir into dry ingredients

Put into muffin cases

Bake gas 6 for 20mins or until golden

GINGERBREAD MUFFINS

9oz / 250g plain flour (ap)
1½ tsp /7.5ml baking powder
½ tsp / 2.5ml bicarb of soda
½ tsp / 2.5ml salt
1 tsp / 5ml each of ground ginger and cinnamon
1 egg
4-6oz / 110-170g soft brown sugar
3floz / 90ml vegetable oil
2-4 tbsp / 30-60ml black treacle
6floz / 180ml milk
4oz / 110g cinnamon chips (like choc chips) (optional)

Prepare muffin tins.
Preheat oven to 375-400°F / 190-200°C

In a large bowl sift together first 5 ingredients.
Stir in cinnamon chips.
In a second bowl beat egg, stir in sugar, oil and treacle, stir well until blended.
Add milk and stir briskly until well mixed.
Pour wet into dry and stir to combine.
Batter will be thinner than normal muffin batter.
Spoon into tins.
Bake approx 25 minutes until tops feel firm.

Can also be baked in 2 x lb loaf tins.

DOUBLE CHOCOLATE MUFFINS

Makes 12

9oz All Purpose Flour
2 tsp Baking Powder
½tsp Baking Soda
½tsp Salt
3-5 tbsp Unsweetened Cocoa Powder
1 Egg
4-6oz Sugar
8-9 fl oz Milk
1 tsp Vanilla Flavouring
3 fl oz Vegetable Oil
2-3oz Chocolate Chips

Oven 375-400°F/ 190-200°C

Prepare Muffin Tins
In a large bowl sift together first 5 ingredients.
Stir in Chocolate Chips.
In a second bowl beat egg, and add remaining ingredients; stir well.
Pour wet mixture into dry and mix until just combined, no dry bits.
Fill muffin cups ¾ full.
Bake 20-25 minutes until springy when pressed.