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Ingredients

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

Method

Step 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.
Step 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).
Step 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.

Orange & poppy seed muffins

How to make Orange & poppy seed muffins

Ingredients

Method