These delicious cupcakes are not only easy to make but can also come in handy for that perfect lunchtime treat.

What you’ll need:

  • 225g self-raising flour
  • 175g golden caster sugar
  • zest from 2 lemons
  • 1 tbsp. of poppy seeds
  • 3 eggs
  • 100g natural yoghurt
  • 175g butter, melted and cooled a little

What you’ll need to do:

  1. Heat your oven to 180°C and line a 12-hole muffin tin with cupcake or muffin cases.
  2. Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl. Beat the eggs into the yoghurt, then add the mixture into the dry ingredients with the melted butter.
  3. Use a wooden spoon or whisk until the mixture is lump-free, then divide between the cases.
  4. Bake for 20-22 minutes until a skewer poked in comes out clean – the cakes will be quite pale on top.
  5. Cool for five minutes in the tin, then carefully lift onto a wire rack to finish cooling.