Grape and poppyseed muffins with lime and honey butter
“Variety and versatility make the grape the pick of the bunch.”
- 2 cups self-raising flour
- Pinch of salt
- 1/2 tsp ground nutmeg
- 1/4 cup caster sugar
- 11/2 tbsp poppyseeds
- 60g butter, melted
- 1 egg, lightly beaten
- 1 cup milk
- 150g small seedless grapes
For lime and honey butter
- 125g soft unsalted butter
- 3 tsp lime rind, finely grated
- 2 tbsp honey
Grapes are at their peak - make the most of a fruit that humans have enjoyed for about 7000 years. Whole or juiced, fresh or dried, grapes enhance any meal and keep us going between times. Even the leaves and seeds are useful.
Method
Preheat oven to 200C.
Sift flour, salt and nutmeg into a large bowl and stir in sugar and poppyseeds.
Combine butter, egg and milk and stir into flour mixture until just combined, then fold in grapes. Spoon mixture into a lightly greased standard six-hole muffin tin and bake for 20-25 minutes or until golden and cooked. Stand in tin for 5 mins before turning out on a wire rack to cool.
For lime and honey butter
Beat all ingredients together until well combined, serve with muffins.
Makes 6.
