Orange and poppy seed muffins

If you’re after a quick fix, ditch the syrup and serve these heated with ice cream or natural yoghurt.
12 Item


Orange syrup


1.Preheat the oven to 180oC on fan bake. Line a 12-muffin pan with papers.
2.In a large bowl, sift the flour, baking powder and soda, then stir in sugar, poppy seeds and orange zest.
3.In a separate bowl, whisk together the eggs, orange juice and cream. Stir wet ingredients into the dry, mixing gently until just combined.
4.Spoon into the papers, filling to ¾, and bake for 15-20 minutes.
5.For the syrup, simmer orange juice, water, zest and sugar until reduced by half and syrupy. Serve muffins warm with the syrup spooned over.

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