Muffin can be eaten as a breakfast, tea or just a light snack. This orange poppy seeds muffin is so moist and light with a perfect crunch from the poppy seed. The citrus flavor from the orange and lemon make this muffin so flavorful. This muffin sweetness is perfectly balance with a cup of hot coffee.
Ingredients.
175g self-raising flour, sifted
175g butter
150g castor sugar ( I cut it down to 100g since my orange juice was sweet enough)
2 eggs ( make sure the eggs are at room temperature)
100ml freshly squeezed orange juice
1/4 tsp vanilla essence ( I change it to 1 tsp)
1/4 tsp lemon essence
1 tbsp cointreau (orange liqueur), optional
1 tbsp fonely grated orange rind
30g poppy seeds
1. Place paper cup in muffin tin and preheat oven to 180C
2. Beat butter sugar and essence until light and fluffy. Add orange rind, and eggs one at a time.
3. Continue to beat until light and fluffy. Fold in sifted ingredients, poppy seeds and enough orange juice to get a soft dropping consistency.
4. Spoon the batter into muffin tins, filling three-quarters full
5. Bake for 20-22 minutes or until well risen and firm to touch.
* Can use all purpose flour but remember to add baking powder and salt.
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