* Melted butter, to grease
* 1 tbs poppy seeds
* 185ml (3/4 cup) milk
* 375g (2 1/2 cups) self-raising flour
* 155g (3/4 cup) caster sugar
* 125g butter, melted
* 2 eggs, lightly whisked
* 4 tsp finely shredded orange rind
* 1/2 cup fresh orange juice
* Icing sugar, to dust (if desired)
* 1 tsp vanilla extract
Preheat oven to 190°C. Brush twelve 80ml (1/3-cup) capacity non-stick muffin pans with melted butter to lightly grease. Combine the poppy seeds and 60ml (1/4 cup) of the milk in a small bowl. Set aside for 10 minutes.
Combine the flour and sugar in a large bowl. Add the poppy-seed mixture along with remaining milk, butter, egg, orange rind and juice & vanilla. Stir with a metal spoon until just combined (do not overmix).
Spoon the batter among prepared muffin pans. Bake in preheated oven for 25 minutes or until a skewer inserted into the centres comes out clean. Remove from oven and turn onto a wire rack. Serve warm or at room temperature dusted with icing sugar.