Sunday, February 1, 2009

Orange and poppy seed muffins

Preparation Time 10 minutes
Cooking Time 25 minutes
Makes 12

* Melted butter, to grease
* 1 tbs 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 tsp finely shredded orange rind
* 60ml (1/4 cup) fresh orange juice
* Icing sugar, to dust

1. Preheat oven to 190°C. Brush twelve 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.
2. 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).
3. 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.

Notes & tips
* You can freeze these muffins for up to 1 month. Cool to room temperature, place in freezer bags and expel air. Label, date and freeze. Place in the fridge overnight to defrost and bring to room temperature before serving.

Australian Good Taste - Page 106
Recipe by Amanda Kelly


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