Semolina, Lemon & Poppy Seed Muffins

Semolina, Lemon & Poppy Seed Muffins

Beautifully soft and fluffy semolina muffins with hints of fragrant lemon and delicate notes of poppy seeds and coconut. So deliciously filling and such a delicious way to start the day!

 

During the month of Ramadan we have to wake up just before sunrise to have some breakfast (that we call suhr) before we start our fast and break it only once the sun sets. Here in the UK the days are crazy long so we have had to wake at 2.30am to quickly have something to eat before the sun starts to rise at 3am, and can’t eat or drink until 9pm when the sun starts to set. So you can imagine how important it is to have a good nutritious breakfast, but also one that is quick and easy.

 

 

These beautiful muffins tick all those boxes and then some. I am a little obsessed at the moment with baking with semolina. I absolutely adore the texture it creates and the added flavour. So these muffins combine 2 of my favourite things, semolina based cakes and lemon and poppy seed muffins, and the end result is just so deliciously gorgeous! These muffins are beautifully rich and fluffy with a gorgeous lemony aroma and flavour. To make them even more filling and nutritious I have also added desiccated coconut, which adds to the flavour. The actual muffins are subtly sweet but what makes them extra moist is the beautiful lemon syrup that is drizzled on top whilst they are warm.

 

 

You can imagine how difficult it is to wake up at 2.30 in the morning for breakfast especially after having only been asleep for threeish hours but these muffins would put a smile on my face and amazingly keep me filled through out the day. They are a firm Ramadhan favourite that I now like to make but also through out the year for a special breakfast treat. So if you are a lemon and poppy seed muffin fan, you so need to try this version as it makes for such a delicious filling breakfast.

Semolina, Lemon & Poppy Seed Muffins

May 20, 2019
: 12 muffins
: 20 min
: 20 min

Beautifully soft and fluffy semolina muffins with hints of fragrant lemon and delicate notes of poppy seeds and coconut. So deliciously filling and such a delicious way to start the day!

By:

Ingredients
  • Muffins:
  • 1 ¼ cup (125g) desiccated coconut
  • 1 ¼ cup (210g) semolina
  • 1 ½ tsp baking powder
  • ½ cup (100g) granulated sugar
  • Pinch of salt
  • 2 large eggs
  • 1 tsp vanilla paste
  • 2 tbsp lemon zest
  • ¼ cup (60ml) lemon juice
  • 1 cup (240ml) evaporated milk
  • ¾ cup (180ml) oil
  • 2 tbsp poppy seeds
  • Lemon Syrup:
  • ½ cup (125ml) lemon juice
  • 1 cup (125g) icing sugar
Directions
  • Step 1 Preheat oven to 180°C (355°F). Line a muffin tin with paper cases.
  • Step 2 In a large bowl, combine the coconut, semolina, baking powder, sugar and salt.
  • Step 3 Using a stand or hand mixer beat the eggs for 1-2 minutes.
  • Step 4 Add the coconut mixture and whisk to combine.
  • Step 5 Mix in the vanilla, lemon zest, lemon juice, milk and oil. Beat on medium until well combined.
  • Step 6 Add the poppy seeds and gently stir to fully combine.
  • Step 7 Divide batter into 12 muffin cases, filling just below full.
  • Step 8 Bake for 18 – 20 minutes till muffins golden and toothpick comes out clean.
  • Step 9 Make lemon syrup by thoroughly mixing lemon juice with icing sugar.
  • Step 10 As soon as the muffins come out of the oven brush / drizzle generously with the lemon syrup.
  • Step 11 Enjoy x

 


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