Here’s a great new muffin flavour I tried over the weekend. They were gobbled up super quick leaving me only 4 to freeze for lunches … next time I think I’ll make a double batch!
Orange and Poppy Seed Muffins …
Prep time
Cook time
Total time
Author: Mrs Organised
Serves: 14
Ingredients …
- ¾ cup milk
- 1 tablespoon vinegar
- 2 ½ cups self-raising flour, sifted (I used gluten free)
- ¾ cup caster sugar
- 1 ½ tablespoons poppy seeds
- 125g butter, melted
- 2 eggs, lightly beaten
- 1 orange rind, grated finely
- ¼ cups orange juice, freshly squeezed
Method …
- Preheat oven to 190C (fan forced).
- Line muffin trays with cupcake cases.
- Combine milk and vinegar in a jug and set aside.
- Combine flour, sugar and poppy seeds in a large mixing bowl.
- Add remaining ingredients and stir until just combined. Be careful not to over mix.
- Distribute the batter evenly between cupcake cases filling each one to approximately ¾ full.
- Bake for 18 – 20 minutes until a skewer inserted into the middle comes out cleanly.
- Turn onto a wire rack to cool. These muffins can be frozen.
Clever Tricks, Tips and Hints …
- If you have some leftover buttermilk in the fridge, it can be used in this recipe in place of the milk and vinegar … just use ¾ cup.
- I used freshly squeezed juice but bottled orange juice would work as well.
Yum! Will have to give them a go!
These are one of my favourites but there are loads of other Muffin recipes on the blog that are just as tempting!
Love this flavour although it’s been a few years since I made a batch of these. Thanks for reminding me how great a flavour it is!
I love the combination of flavour in these muffins and they’re deliciously moist … might be time for you to whip up a batch!