Recipe

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.

Jun 01, 2014 2:00pm
  • 30 mins cooking
  • Serves 4, Makes 12 Item
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Ingredients

Orange and poppy seed muffins
  • 2 cup plain flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 3/4 cup sugar
  • 2 teaspoon poppy seeds
  • 1 tablespoon orange zest
  • 2 eggs
  • 2 tablespoon orange juice
  • 1 1/4 cup cream
Orange syrup
  • 1/2 cup orange juice
  • 3/4 cup water
  • 1 tablespoon orange zest
  • 1/2 cup sugar

Method

Orange and poppy seed muffins
  • 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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