2 cups plain flour
1/2 cup raw sugar
3 tablespoons poppy seeds
Zest 2 large lemons
Juice 1 lemon
1/3 cup vegetable oil
1 cup milk (250ml)
Preheat the oven to 180°C, line your muffin tins with paper cases.
Mix together the milk, oil and egg and lemon juice and set aside.
In a mixing bowl sift the flour and sugar then add the poppy seeds and lemon zest.
Add the milk mixture to the dry ingredients and gently fold in until just combined. Dont over mix.
Spoon into the paper cases about 3/4 full and bake for 23 to 25 minutes (oven depending)until they spring back when pressed on top.
Leave to cool.Icing
I never weigh this part of the process to be honest. Place your icing sugar into a bowl and slowly add fresh lemon juice a little at a time, stirring to check consistency. You want it to pour but be thick enough to sit on the cake. You can always make more if you run short. I doubled the recipe so made 2 lots.
Add lemon zest and a fresh raspberry to decorate.