Lemon/ginger/honey and Poppy-seed Muffins

This recipe I adapted from my Raspberry muffin recipe as it is such a good basic recipe.

They are lovely and moist. A great strong flavour of lemon!

2 cups of self-raising flour

1 cup plain flour

1 cup of castor sugar, white sugar, or brown! I made these with brown sugar by mistake and they came out just the same.

1/2 teaspoon of salt, 1/2 teaspoon of Baking soda

1/2 cup of poppy seeds

In another bowl beat 2 eggs with a fork in 1/3 cup of canola oil

Add 1/4 cup of Shott lemon, honey and ginger concentrate along with the rind and juice of 2 lemons.

Add a mixture of greek yoghurt and milk to measure 600-700 mls.

Combine with dry ingredients and mix slowly with a tablespoon. Spoon mixture into canola oil sprayed muffin papers and bake 180 for about 15-20 minutes. Do not over brown as they will dry out.

Sit down and enjoy a cup of tea and a muffin and maybe a good mag!