Orange & Poppy Seed Muffin

INGREDIENTS

Melted butter, to grease

1/2 T poppy seeds

185ml (3/4 cup) milk

190g (1 1/4 cups) self-raising flour

80g (2/3 cup) caster sugar

65g butter, melted

1 egg, lightly whisked

1 tsp finely shredded orange rind

30 ml fresh orange juice

Icing sugar, to dust

METHOD

Preheat oven to 190°C. Brush six 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, and stir with a metal spoon until just combined (do not over mix). 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.

TASTINESS YOU CAN ADD

Add Extra Orange Zest

Robyn Taste Review-

This is a great muffin to make for anyone who is coming over
unless ofcorse they are allergic to oranges :)
I enjoyed this. i would cook until golden brown. But dont forget them
and leave them in the oven like i did.
Taste Tester Review-

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COOK IT. TASTE IT. RATE IT.
Robyn Laing