Orange and Poppy Seed Muffins

The Orange and Poppy Seed Muffins Recipe is a scrumptious muffins have a zingy, fresh orange taste and the poppy seeds add a slight crunch to the texture. Makes: 10

Orange and Poppy Seed Muffins Recipe
2 large oranges
2¼ cups (275 g) selfrising flour
½ tsp baking soda
½ tsp salt
½ cup (100 g) sugar
2 tbsp poppy seeds (optional)
1 large egg (beaten)
3 fl oz (90 ml) sunflower oil

Orange icing:
¾ cup (75 g) confectioners’ sugar
2 tsp grated orange zest*
2–3 tsp orange juice (*use the zest from the oranges used in the main recipe)

Preheat the oven to 375˚F (190˚C). Line a muffin pan (or pans) with 10 paper baking cups. Finely grate the zest from the oranges with a grater.

Cut the oranges in half and squeeze the juice into a measuring cup, removing any seeds. You should have 6 fl oz (180 ml) of orange juice. Add water to make this amount, if necessary.

In a large mixing bowl, sift the flour, baking soda, and salt. Stir in the sugar, poppy seeds, and 1 tbsp of the orange zest. Using a metal spoon, mix together.

Add the beaten egg and oil to the orange juice and beat together with a fork. Pour the mixture into the bowl and stir until just combined. Don’t worry the batter will be lumpy!

Spoon into the baking cups and bake in the center of the oven for 20–25 minutes, until well risen and golden. Leave to cool for a few minutes, then transfer to a cooling rack.

Sift the confectioners’ sugar into a small bowl, then add the orange zest and juice. Stir until you have a smooth icing. Drizzle over the muffins when they have cooled completely.
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