Sunday is my baking day. I do my usual social rounds with friends, a trip to the supermarket, maybe a little bit of window shopping therapy, and then I get home and start up my oven while I boil some hot water for tea.
I have my usual round of tea cakes and muffins that I alternate week in week out. Mr J always requests for apple cinnamon muffins, which I have been making for the past few weeks, but this time I had some spare oranges so what do I do? Orange and poppy seed muffins, fo sho!
I have only used one orange and poppy seed muffin the whole time I’ve been baking, and this has been a tried and true recipe. Simple, no fail, but utterly moist and citrusy muffins – just the way I like it!
Orange & Poppy Seed Muffins
Recipe from The Australian Women’s Weekly – ninemsn
Makes 12 muffins
2 large oranges
1/4 cup poppy seeds
250g butter, softened
1 1/2 cups caster sugar
1 1/2 cups self raising flour
1/2 cup all purpose flour
- Pre-heat oven to160 deg C. Line your muffin tray with paper cases.
- Grate the rind from the oranges. Squeeze the fruit juice – pulp and all!
- Combine the juice, rind, and poppy seeds in a bowl. Set aside.
- In a separate bowl, beat butter and sugar. Add eggs one at a time.
- Fold in sifted flours and orange juice mix in 2 batches.
- Divide evenly on to muffin tray. Bake for 20 minutes.
- Cool on rack. Frost with cream cheese frosting if desired.