Orange and Poppy Seed Muffins

Orange and poppy seed muffins

Wow, you loved the Lemon and Poppy Seed Muffin recipe last year – I was blown away by how many views this recipe had. So it’s back for 2017 but this time using oranges to flavour the cakes. They work just as well with the poppy seeds and hopefully it’s made you all sing ‘Oranges and Lemons’. The basis of the recipe is my World Famous Muffin Recipe; it’s so versatile and works really well every time. To make your own, here’s how:

Ingredients:

  • 200g butter
  • 200g caster sugar
  • 300g self raising flour
  • 4 medium eggs
  • 3 tablespoons milk
  • Zest and juice of 1 small orange
  • 30g poppy seeds

Equipment Needed:

  • Mixing bowl
  • Metal dessert spoon (+ 1 additional to help you spoon the mixture into the cases)
  • Tablespoon
  • Scales
  • Measuring jug (or a large mug will be fine!)
  • Whisk
  • Paper muffin cases (or silicone for the environmentally conscious!)
  • 12 hole muffin tin
  • Cooling rack
  • Zester/fine grater

Method:

  1. In a mixing bowl, cream softened butter and sugar in a bowl until the mixture is light and fluffy (to cream the two, use a metal spoon and press and drag the mixture against the side of the bowl…you’ll hear the sugar crunching)
  2. Add the flour to the bowl
  3. In a jug, whisk the milk and eggs together
  4. Add to the mixing bowl and combine gently in a figure of 8 movement until smooth (be careful not to overwork the flour by stirring to vigorously)
  5. Add the zest and juice of a small orange and the poppy seeds to your mixture and stir gently to combine
  6. Spoon the mixture into paper cases and bake in the oven (Gas Mark 5/200 degrees Celsius) for 20-25 minutes (when you check your cakes are ready press the top gently…if it springs back, it’s cooked)
  7. Leave to cook on the rack

If you’re a citrus fan, have you tried my Lemon Drizzle Loaf – it’s to die for! You might also like my Gin and Tonic Cake, or Courgette and Lime Cake.

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