I love the way that old  favourites can sometimes  be reinvented with a little tweaking to become something new and fabulous. For decades I have been baking Poppy Seed and Pound Cake Muffins for Sunday brunch. They are fast and easy to whip up. Delicious to boot. Last year I purchased a mini bundt tray. Ostensibly to bake the fabulous  tea cakes featured in  Ottolenghi The Cookbook. To be honest  another recipe on my must try list  I have never quite managed to find the time to make.

This weekend I decided to bake a double batch of  muffins. Hunting around in the cupboard for another muffin tray I came across my pristine, never used bundt tray. The perfect opportunity to drag it out of the cupboard and into the oven.

The muffins were heavenly. The mini bundt cakes divine. Drizzled with a little lemon icing to make them picture perfect. One recipe. Served two ways. Straight out of the  oven as a simple breakfast muffin.  Iced as a delectable tea time treat.

Mini Lemon Poppy Seed Pound Cakes. With Lemon Drizzle Icing

Makes 12

2 cups self-raising flour
3 teaspoons poppy seeds
1/2 teaspoon salt
1 cup sugar
1/2 cup butter
2 eggs
1 cup plain yoghurt
finely grated zest of 1 lemon

For the Lemon Drizzle Icing
1 cup sifted icing sugar
2 tablespoons fresh lemon juice

PREHEAT oven to 200 C.
IN A SMALL bowl stir together flour, poppy seeds and salt.
IN A LARGE bowl cream together sugar and butter until pale and creamy.
BEAT in eggs, one at a time.
ADD yoghurt and lemon zest. Beat well to combine.
STIR in the flour and poppy seed mixture until thoroughly moistened.
SPOON batter into greased bundt or muffin tins.
BAKE in a hot 200 C oven for 15 – 20 minutes or until a wooden toothpick inserted into the centre comes out clean.
COOL on a wire rack  and then drizzle with lemon icing.

For the Lemon Drizzle Icing

COMBINE the lemon juice and icing in a small bowl. Whisk until smooth. Add a little more icing sugar if mixture appears too runny.