Serves: 12 muffins

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125 g Clover butter
10 ml lemon rind
130 g (160 ml) castor sugar
2 eggs
280 g (500 ml) self-raising flour
125 ml Clover Full Cream Milk
30 ml poppy seeds

• Preheat the oven to 180ºC
• Grease a 12-hole muffin pan.
• Cream Clover Butter and castor sugar and add eggs one at a time.
• Add the lemon rind and mix well.
• Alternatively add flour and Clover milk, mixing to a smooth batter.
• Stir in the poppy seeds and spoon mixture into muffin pan or paper cups.
• Bake for 20 minutes.