About the Recipe
Tasty and filling, orange and poppyseed muffins are a great snack for school or the office. When using the rind and the juice of real oranges the taste is unparalleled. For an even more enhanced flavour try blood orange.
Ingredients
2.5 cups 390g self-raising flour
1/2 cup 130g Greek yoghurt
1/4 cup 65g milk
3/4 cup 180g caster sugar
1/4 cup 53g vegetable oil
2 large eggs
1/4 cup 67g fresh orange juice
2 tbsp 16g grated orange rind
1 tbsp 10g poppyseeds
75g butter
1/4 tsp 1g salt
Garnish
Pre cook - sprinkle tops with poppyseeds
After cook - dollop of orange marmalade
Method
Measure your wet ingredients into separate dishes to allow them to rise to room temperature. (if you are in a rush, place in a shallow sink of warm water)
Place flour and sugar in a medium size bowl and loosely mix.
Melt butter in the microwave. (heat on a soften/ reheat option in 30 second intervals otherwise the butter will explode)
Whisk eggs and place in with the rest of the wet ingredients (milk, melted butter, orange juice, oil and Greek yoghurt along with the dry ingredients, salt, poppyseeds and grated orange rind.
Fold the ingredients gently to fully combine, the mixture will start to aerate when the yoghurt activates the flour.
Scoop the mixture into Texas muffin papers approximately 180g each paper.
Place the muffins in a 220c oven for 5 minutes then lower to 180c for 20 minutes.
When timer sounds check the muffins are ready by skewering and ensure it comes out clean. If there is a little batter on the skewer turn off the oven and leave the muffins on for a further 5 minutes to finish off.
Serve with a dollop of orange marmalade and some orange zest.