Instructions

1. Preheat oven to 170C and line a 12-hole muffin tin with paper baskets.
2. In a large bowl, mix the flour, sugar, baking powder and poppy seeds.
3. In another bowl, whisk together the oil, egg, milk, vanilla and orange zest & juice.
4. Pour the wet ingredients into the flour mixture and gently combine - don’t overmix!
5. Spoon the mixture into the muffin tin cases.
6. Bake for about 20 minutes until golden.
7. Leave the muffins to cool for 2 minutes in the tin, then transfer them to a wire rack.
8. While the muffins are cooling, make the glaze.
9. Mix the zest and juice of the other orange with the sugar in a small pam.
10. Warm it over medium heat and let the sugar dissolve. When you get a thin syrup, turn off the heat.
11. Brush the top of the muffins with the glaze and leave to set before serving.