I really recommend adding sumac to your next batch of lemon drizzle muffins or your next lemon drizzle cake: it adds a wonderful popping candy flavour. Nettle seeds add extra minerals and protein.
170 gr plain flour
160 gr butter (room temperature)
160 gr sugar
1.5 teaspoons baking powder
1 teaspoon corn starch
juice of half a lemon
2 teaspoons nettle seeds
2 teaspoons sumac
For the lemon syrup
Juice of 1 lemon
80 gr sugar (powdered sugar for a more traditional look)
1 teaspoon sumac
Silicone muffin moulds
Prepare the lemon syrup by mixing the juice of one lemon with a teaspoon of sumac and the 80 grams of sugar.
Turn the oven on at 180 degrees Celsius.
For the muffins batter mix the flour, butter (softened and cut into small pieces), eggs, baking powder, corn starch, lemon juice; sieve the nettle seeds and sumac and add to the mix.
It might take a few minutes to combine so keep whisking vigorously until you get a smooth and glossy batter.
Pour the batter into silicone muffin moulds and bake for 15 minutes until golden and cooked through.
When still warm, pour the sugar syrup on top of the muffins passing it though a sieve to get a clear liquid, straining off the sumac seeds.