Orange and Poppy Seed Muffins
This easy Orange and Poppy Seed Muffin recipe is a family favourite! These muffins are simple to make and freezer friendly. Both regular and Thermomix instruction included.
- 2 & ½ cups self raising flour
- ¼ cup poppy seeds
- ⅓ cup caster sugar
- 125 grams unsalted butter
- 1 cup orange marmalade
- 1 cup milk
- 2 eggs
- 1 tablespoon finely grated orange rind
Preheat the oven to 200 degrees and grease and line 2 x muffins trays with paper cases (mixture makes approximately 18).
Place the butter and ⅔ of a cup of orange marmalade in a small saucepan and stir over a low heat until combined. Set aside for a couple of minutes to cool slightly.
Sift the flour into a large bowl and stir in the poppy seeds and sugar, making a well in the centre.
Whisk together the milk, eggs and rind in a jug and pour into the well. Then add the melted butter and marmalade mixture and fold gently to combine (using a metal spoon).
Spoon mixture into paper cases, until approximately ¾ full. Bake in oven for 15 minutes, or until golden on top and cooked through when tested.
While muffins are cooking, heat remaining marmalade and then push it through a sieve. When muffins are out of the oven, brush the tops generously with the warm marmalade and allow to cool in tray for 10 minutes before transferring to a wire rack to cool completely.
These muffins are best stored in an airtight container for up to five days.
This recipe is also freezer friendly.
Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg