juice of 2 lemons, plus the grated rind of 1 lemon
110 g (3½ oz) unsalted butter, melted
110 g (3½ oz) caster sugar
175 g (6 oz) natural yogurt
350 g (11½ oz) self-raising gluten-free flour
1 teaspoon gluten-free baking powder
½ teaspoon bicarbonate of soda
Line a 12-hole muffin tin with paper cases.
Place the honey in a small saucepan over a medium heat and add the poppy seeds, the lemon rind and one-half of the lemon juice. Heat until the honey is melted, then take off the heat and pour into a bowl. Stir in the remaining lemon juice and leave to cool for 1–2 minutes.
Whisk in the melted butter, sugar, eggs and yogurt.
Sift the flour, baking powder and bicarbonate of soda into a large bowl and pour in the yogurt mixture. Gently mix together until just combined – do not over mix.
Divide between the paper muffin cases and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 15–18 minutes, until golden. Cool on a wire rack.