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MissMuppet

Preparation Time 10 minutes

Cooking Time 25 minutes

Makes 12

Ingredients
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

Method
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.
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).
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.

Source
Australian Good Taste - May 2004, Page 106
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Positive Change

lauzc · Posted: Sat Oct 11, 2008 4:32 pm Post subject:

MissMuppet · Posted: Sat Oct 11, 2008 5:43 pm Post subject:

I got it online Laura - http://www.taste.com.au/

Dan lived in Aus for a year and this is where he found orange and poppy seed muffins...
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Positive Change

lauzc · Posted: Sat Oct 11, 2008 5:50 pm Post subject:

Ah yes, I have that site bookmarked already. I love them too! Going to make some...

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handmade by Laura Croxson