• Pre-heat the oven to 350F/190C/170C Fan. Line a 12 hole muffin pan with ten muffin cases.
• Measure all the dry ingredients into a bowl; flour, sugar, poppy seeds, baking powder, and lemon zest. Stir to amalgamate.
• Melt the butter in a saucepan or in the microwave. Allow to cool a little.
• Mix all the wet ingredients together in a jug; lemon juice, egg, milk and melted butter (slightly cooled).
• Make a well in the middle of the flour and add the wet ingredients. Stir together but only enough to make sure that there is no dry flour in the bowl.
• Divide the muffin mixture out to fill tthree quarters fill he muffin cases. Put the tray on the middle shelf in the oven.
• Bake for twenty to twenty-five minutes until the tops are lightly browned and spring back when pressed lightly. Remove from the oven.
• If you are using the Lemon Drizzle Syrup then pierce the muffins as they come out of the oven with a toothpick and gently pour a little lemon drizzle over each one. Begin by using a teaspoon amount and once all muffins have been ;drizzled' go round again until all of the syrup is used up.
• If you are using the Lemon Icing Glaze then wait until the muffins have cooled down and spread the icing on the tops. Sprinkle with a little lemon zest or lemon zest and poppy seeds.

Lemon Icing Glaze (optional)

• Whilst the muffins are in the oven make the lemon glaze. This is entirely optional.
• Add the icing sugar, with the lemon juice to a bowl and mix well. This glaze should feel a little stiff.
• Sprinkle with lemon zest if desired.

Lemon Drizzle

• Add the caster sugar, lemon juice, zest if using and 35ml of water to a saucepan.
• Heat over a medium heat and stir until the sugar dissolves.
• Boil for around 4 minutes until it is slightly reduced, thick and syruppy. Remove from the heat. This is ready to use once the muffins are out of the oven.