Orange and Poppy Seed Muffins
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These are so delicious, next time I'm making double.
Prep time 15 min
Cook time 30 min
Makes 12
Ingredients
2 1/2 cups self-raising flour
1/4 cup poppy seeds
1/3 cup caster sugar
125g unsalted butter
1 cup orange marmalade
1 cup milk
2 eggs
1 tablespoon finely grated orange rind
Method
1. Preheat oven 200°C / 180°C fan-forced. Lightly grease a 12 hole muffin pan and line with paper cases
2. Sift the flour into a bowl. Stir in the poppy seeds and sugar, make a well in the centre.
3. Put the butter and 2/3 cup of the orange marmalade in a small saucepan and stir over low heat until the butter has melted and the ingredients are combined
4. Whisk together the milk, eggs and orange rind and pour into the well. Add butter and marmalade. Fold with a metal spoon until just combined. Do not overmix. The batter will be slightly lumpy.
5. Divide the mixture evenly between the 12 muffin holes. Fill each hole to about 3/4 full. Bake for 20 to 25 minutes or until golden and a skewer inserted comes out clean.
6. Heat the remaining marmalade and push in through a sieve. Brush over the top of the warm muffins. Leave to cool in the tin for a few minutes. Gently loosen each muffin with a flat bladder knife, before turning out onto a wire cooling rack. Serve warm or at room temperature
Prep time 15 min
Cook time 30 min
Makes 12
Ingredients
2 1/2 cups self-raising flour
1/4 cup poppy seeds
1/3 cup caster sugar
125g unsalted butter
1 cup orange marmalade
1 cup milk
2 eggs
1 tablespoon finely grated orange rind
Method
1. Preheat oven 200°C / 180°C fan-forced. Lightly grease a 12 hole muffin pan and line with paper cases
2. Sift the flour into a bowl. Stir in the poppy seeds and sugar, make a well in the centre.
3. Put the butter and 2/3 cup of the orange marmalade in a small saucepan and stir over low heat until the butter has melted and the ingredients are combined
4. Whisk together the milk, eggs and orange rind and pour into the well. Add butter and marmalade. Fold with a metal spoon until just combined. Do not overmix. The batter will be slightly lumpy.
5. Divide the mixture evenly between the 12 muffin holes. Fill each hole to about 3/4 full. Bake for 20 to 25 minutes or until golden and a skewer inserted comes out clean.
6. Heat the remaining marmalade and push in through a sieve. Brush over the top of the warm muffins. Leave to cool in the tin for a few minutes. Gently loosen each muffin with a flat bladder knife, before turning out onto a wire cooling rack. Serve warm or at room temperature
