Skip to main content

Orange poppyseed muffins



The orange flavour of these muffins comes from the zest in the batter and the brushing of fresh orange juice once they exit from the oven.  They are moist and crunchy, best eaten on the day they're made.  Good for breakfast, tea or as a snack anytime of the day!












Left overs taste better when they're warmed for a minute or two.

Recipe for Orange poppyseed Muffins

Ingredients
  • 225 gm self-raising flour   
  • 120 gm caster sugar
  • 175 gm melted butter
  • 100 gm yoghurt
  • 1.1/2  Tbsp poppyseeds lightly toasted
  • 3eggs
  • 2 tsp orange zest
  • 1 tsp vanilla   
Orange glaze
  • 1/4 cup fresh orange juice 
  • 1 tsp sugar
Method
  1. Sift flour, mix in sugar, zest and poppyseeds together in a large mixing bowl.
  2. Beat eggs into yoghurt, vanilla and melted butter, then tip this into the dry ingredients.
  3. Whisk till just combined.
  4. Scoop the batter into the cupcake liners.
  5. Bake in a preheated oven @ 180 deg C for 20 to 22 mins. till light brown. Test with a skewer till it comes out clean.
  6. Meanwhile, prepare the glaze by mixing the two ingredients till the sugar has dissolved.
  7. Remove the muffins from the oven and brush on the orange glaze while they are still  hot.  Leave to cool in pan for about 5 mins. before transferring onto a wire rack to cool completely.
  8. Makes 12 muffins.


Comments

  1. Cheah, cute muffins, should taste good and refreshing with the orange flavour. Must try.

    ReplyDelete
  2. Cheah, your muffins look pretty with poppy seeds. I think I'll add black sesame seeds instead when I want to bake this.

    ReplyDelete
    Replies
    1. Thank you. Wonder how it'll taste with black sesame seeds. Good idea, must try next time.

      Delete
  3. Mmmmmmm citrus-y...love it and I love the poppy seeds too..just made some buns with poppy seeds too...lovely crunch ! Love your orange poppy seed muffins :)

    ReplyDelete
    Replies
    1. Yes, the addition of poppy seeds does enhance the texture of the bakes.

      Delete
  4. Perfectly golden and moist. Love the combo of citrus and poppy.

    ReplyDelete
  5. Ya, should I make this, I will also replace with black sesame seeds. No poppy seeds in Singapore

    ReplyDelete
  6. Hello
    Thanks for the orange poppyseed muffins recipe.
    I'll create one for sure, my kids are gonna like it :)
    If you don't mind, can you submit your orange poppyseed muffins photo in http://www.foodporn.net ?
    It's a food photography site full of all DIY food pictures from members around the world. Or perhaps you'd like to submit by yourself? Let me know when you did, so I can share it.

    ReplyDelete
    Replies
    1. You're welcome! I'll take a look at the website and revert to you. Thanks!

      Delete
    2. Hi Nina, I've submitted 2 photos re the above post.

      Delete
  7. actually I am new in making muffins, so I am going to save this recipe and try it:)


    Blog about life and travelling
    Blog about cooking

    ReplyDelete
  8. so far i have 2 or 3 experiences with poppy seeds and i love them...i think i want to try that putting in my bread one day.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Eel soup

This is an ABC soup with a difference.  Yes, there's fish in this soup ..... added a block of eel in it.  Curiosity was what prompted me to cook this soup.  I asked the fishmonger what is the best way to prepare this fish and he said that this eel makes a very tasty soup and I can't agree  more! Sweet and tasty soup with no fishy smell at all! Recipe for Eel Soup Ingredients 350 gm eel 2 carrots, cut into cubes 2 tomatoes,cut into wedges 3 onions, cut into wedges 2.5 lt of water 20  white peppercorns, crushed Seasalt to taste Method Clean up the fish, set aside. Put the water into a pot, bring to a boil and add in the carrots, tomatoes, onions and peppercorns. Simmer for a while and add in the eel. Cover, lower the heat to medium low and let the soup simmer for about 1.1/2 hours. Add salt to taste. Ladle and serve immediately. I'm sharing this recipe with  Recipe Box # 30  hosted by Bizzy Bakes