※ Orange & Poppy Seed Muffins

 

INGREDIENTS

• 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

METHOD
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. 

NOTES
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.