SHOTT Lemon Ginger & Honey Muffins


July 10, 2015

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½ Cup SHOTT Lemon Ginger & Honey (¼ for mix & ¼ for the glaze)

2 Cups Self Raising Flour

¾ Cup White Sugar

½ Cup Poppy Seeds

Rind from two lemons

¾ Cup Milk

100g Melted butter

2x Eggs


Preheat the oven to 200°C on fan bake.

Mix all dry ingredients with the grated lemon rind in a large bowl.

Whisk the melted butter, eggs, milk and SHOTT Lemon Ginger & Honey together until combined.

Fold wet ingredients into dry. Be careful not to over mix.

Pour into muffin cups or a greased muffin tray.

Bake for 10minutes at 200°C.

Once cooked, spear tops with a skewer and drizzle over SHOTT Lemon Ginger & Honey.


1 Review


February 25, 2016

I am the worlds worst baker, but these muffins were easy & turned out perfectly. I did only use half the poppy seed amount. Delicious & lemony!

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