Lemon, Poppy Seed & Gentle Ginger Muffins

Method

1. 1
   Heat oven to 180°C (160°C fan) and line a 12-hole muffin tin.
2. 2
   Make lemon sugar by rubbing the caster sugar and lemon zest together with your fingertips for about a minute until fragrant.
3. 3
   In a small bowl, whisk together the flour, baking powder, bicarbonate of soda, salt, poppy seeds, and ground ginger.
4. 4
   In a separate larger bowl, whisk together the lemon sugar, eggs, oil, yogurt, milk, lemon juice, and vanilla extract.
5. 5
   Fold the dry ingredients into the wet ingredients until just combined; do not overmix.
6. 6
   Fold in the chopped crystallised ginger if using.
7. 7
   Divide the batter evenly between the 12 muffin cases.
8. 8
   Bake for 16–19 minutes until lightly golden and a skewer inserted into the center comes out clean.
9. 9
   Allow muffins to cool in the tin for 10 minutes.
10. 10
    Mix the glaze ingredients (icing sugar, lemon juice, orange juice, orange zest, and ginger) and spoon over the warm muffins.