Lemon Poppy Muffins

1. Put the oven on 350ºF (or 175ºC) for large muffins and 400ºF (200ºC) for small ones.

2. Melt the butter in a saucepan and add the milk and almost all of the zest from one organic lemon.

3. Whisk the eggs, sugar and vanilla essence until white and fluffy.

4. Pour in the lukewarm liquid.

5. Mix flour, baking powder, poppy seeds and salt and fold it into the batter. It is very important not to whisk it too hard; the batter should be lumpy, this way you will get fluffier muffins that aren’t dry.

6. Place 12 muffin paper cups on a muffin pan and fill them almost to the top.

7. Bake in the centre of the oven for about 20 minutes if you’re making large ones and 12-15 minutes if you’re making smaller ones. Test for doneness with a stick, it should come out clean.