I normally have all the other ingredients on hand at all times, so it’s just a case of grabbing a fresh navel orange, and boom! Muffins!
This receipe comes directly from Taste.com.au, and is my go-to if I want to bake and freeze treats for later.
- 12, or 20 mini
- 10 minutes
- 25 minutes
- 1 tablespoon 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
- 2 teaspoons finely shredded orange rind
- 60ml (1/4 cup) fresh orange juice
- Preheat oven to 190°C. Brush 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, 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. Serve warm or at room temperature.
Adapted from Taste.com.au