Orange and poppy seeds muffins
I made these orange and poppy seeds muffins with blood oranges which gave them a lovely pink glaze, but of course you can use normal oranges too. It’s dairy free if plant-based milk is used, and gluten-free flour mixture is also suitable for this recipe. You can serve them with cream cheese topping if you prefer.
Ingredients
Method
- Preheat oven to 170C and line a 12-hole muffin tin with paper baskets.
- In a large bowl, mix the flour, sugar, baking powder and poppy seeds.
- In another bowl, whisk together the oil, egg, milk, vanilla and orange zest & juice.
- Pour the wet ingredients into the flour mixture and gently combine – don’t overmix!
- Spoon the mixture into the muffin tin cases.
- Bake for about 20 minutes until golden.
- Leave the muffins to cool for 2 minutes in the tin, then transfer them to a wire rack.
- While the muffins are cooling, make the glaze.
- Mix the zest and juice of the other orange with the sugar in a small pam.
- Warm it over medium heat and let the sugar dissolve. When you get a thin syrup, turn off the heat.
- Brush the top of the muffins with the glaze and leave to set before serving.