photo Line Falck

In our latest MAGAZINE, the Young Issue, we published two recipes from Katrine Klinken – a very tasty salad and a POPPY SEED LAYER CAKE with rhubarb compote – I highly recommend it, and it’s very timely since this is the season for rhubarbs. In the picture you also find Poppy Seed Muffins with lemon – here is the recipe for 12 muffins:

150 grams wheat flour

1 tbs baking powder

75 grams blue poppy seeds

2 eggs

150 grams cane sugar

½ lemon (zest and 50 mls juice)

100 mls milk

75 grams butter

12 muffin cups, paper or silicone

1. Mix flour with baking powder and poppy seeds.
2. Grate lemon zest and melt butter. Beat eggs with sugar until frothy. Fold lemon zest into flour mixture with a spatula. Gradually add milk, lemon juice and melted butter into batter.
3. Preheat oven to 200 C/400 F/gas mark 6.  Fill batter into 12 muffin cups and bake for 15 minutes.  Stick a small wooden skewer into the middle of a muffin. It’s done when no batter sticks to it. Cool slightly on a rack and enjoy freshly baked.

enjoy, Rigetta Klint

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