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.