Lemon ginger yoghurt and poppy seed mini muffins

I bought some delicious lemon and ginger yoghurt recently and thought it would make a lovely ingredient for some mini muffins.  I added poppy seeds for some crunch and they add a wonderful speckled texture. These are light and delicious.

Ingredients

8oz plain flour

1½ tsp baking powder

½ tsp baking soda

½ tsp salt

4oz sugar

1 ½ tbsp poppy seeds

4 tbsp Lemon & Ginger yogurt

1 egg

2oz unsalted butter, melted and cooled

Method

1. Preheat the oven to 175°C and grease a 24-hole mini muffin tin or line with paper cases.
2. Sift the flour, baking powder, baking soda and salt into a large mixing bowl.
3. Add the sugar and poppy seeds and combine with a hand whisk.
4. In a separate, small bowl, beat the egg, then pour it into the dry ingredients. 
5. Add the yogurt and mix until just combined.  
6. Pour in the melted butter but don’t over-mix.
7. Spoon the batter into the mini-muffin cases.
8. Bake for about 10 mins or until a cake tester comes out with a few crumbs clinging to it.
9. Leave to cool in the tin for 5 mins before transferring to a wire rack to cool completely.

Recipe adapted from A Full Measure of Happiness.