※ Orange & Poppy Seed Muffins


  • 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) brown sugar
  • 125g butter, melted
  • 2 eggs, lightly whisked
  • finely shredded orange rind from 1 orange
  • 60ml (1/4 cup) fresh orange juice
  • 1 teaspoon orange essence
  • 1 teaspoon vanilla extract


Preheat oven to 190°C. Brush twelve 80ml (1/3-cup) capacity non-stick muffin pans with melted butter to lightly grease. (or alternately use patty cases)

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, essence, extract, butter, egg, orange rind and juice, and 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. 

You can freeze these muffins for up to 1 month. Cool to room temperature, place in freezer bags and expel air. Label, date and freeze. Place in the fridge overnight to defrost and bring to room temperature before serving.


Popular posts from this blog

※ Vintage Scan - Scone Recipe (1955)