Orange and Poppy Seed Muffins (Cupcakes) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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These kid-friendly muffins store well & can be frozen for up to a month. Easily adapted to add more orange rind or substitute lemon for the orange. This recipe was originally published in Good Taste magazine, in Australia, May 2004. Ingredients:
melted butter, to grease |
1 tablespoon poppy seed |
185 ml milk (3/4 cup) |
375 g self-raising flour (2 1/2 cups) |
155 g caster sugar (3/4 cup) |
125 g butter, melted |
2 eggs, lightly whisked |
2 teaspoons finely grated orange rind |
60 ml fresh orange juice (1/4 cup) |
icing sugar, to dust |
Directions:
1. Preheat oven to 190°C (375°F).
2. Brush 12 x 80ml (1/3-cup) capacity non-stick muffin pans with melted butter to lightly grease.
3. Combine the poppy seeds and 60ml (1/4 cup) of the milk in a small bowl, then set aside for 10 minutes.
4. Combine the flour and sugar in a large bowl, then add the poppy-seed mixture along with remaining milk, butter, egg, orange rind and juice, and stir with a metal spoon until just combined (do not overmix).
5. Spoon the batter among prepared muffin pans and bake in preheated oven for 25 minutes or until a skewer inserted into the centre comes out clean.
6. Remove from oven and turn onto a wire rack. Serve, dusted with icing sugar, warm or at room temperature.
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