Friday, 24 August 2012

※ 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.

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