40g butter
40g Ourdaller rapeseed oil
60g Ourdaller honey
40g sugar
Zest of 1 lemon
½ tsp fennel seeds, crushed
1 egg
120g An Dottësch sheep yoghurt
½ tsp vanilla extract
Juice of ½ lemon
120g flour
30g ground almonds
1 tsp baking powder
1/8 tsp baking soda
1 ½ tbsp Ourdaller poppy seeds
¼ tsp salt
For the lemon drizzle:
50g Ourdaller honey
juice of 1 lemon
For the Glaze:
100g icing sugar
2 tbsp Fru apple juice
Makes 26 small muffins
Preheat the oven to 190°C fan. Butter the holes of a mini muffin form.
Melt the butter and the honey.
Rub the sugar with the lemon zest and fennel seeds with your hands. Add the egg and mix, then add the yogurt, vanilla extract, melted butter/honey and lemon juice and mix again.
In a large bowl, whisk together the flour, ground almonds, baking powder, baking soda, poppy seeds and salt.
Add the dry ingredients to the wet ingredients and mix to combine.
Divide the batter between the muffin holes and bake in the preheated oven for 15 minutes.
Meanwhile, melt the honey with the juice of 1 lemon and set aside.
As soon as the muffins come out of the oven, brush the tops with the honeyed lemon juice, repeating the brushing until all the liquid is used up.
Leave the muffins to cool in their tin for 10 minutes, then unmold, put on a wire rack and leave to cool completely.
Once cool, mix the icing ingredients and decorate the muffins with a thick dollop of icing and a sprinkling of poppy seeds.
