NZ Woman's Weekly

Orange and poppy seed muffin recipe

Orange and poppy seed muffin recipe
  • Meal Type

    Cake
  • Servings

    8+
  • Courses

    Brunch

Makes 10-12

These muffins are divine served warm with the syrup. But if you’re after a quick fix, ditch the syrup and serve these heated with ice cream or natural yoghurt.

  • 2 cups plain flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • ¾ cup sugar
  • 2 tsp poppy seeds
  • 1 tbsp orange zest
  • 2 eggs
  • 2 tbsp orange juice
  • 1¼ cups cream

Orange syrup

  • ½ cup orange juice
  • ¾ cup water
  • 1 tbsp orange zest
  • ½ cup sugar
  1. Preheat the oven to 180°C on fan bake. Line a 12-muffin pan with papers.
  2. In a large bowl, sift the flour, baking powder and soda, then stir in sugar, poppy seeds and orange zest.
  3. In a separate bowl, whisk together the eggs, orange juice and cream. Stir wet ingredients into the dry, mixing gently until just combined.
  4. Spoon into the papers, filling to ¾, and bake for 15-20 minutes.
  5. For the syrup, simmer orange juice, water, zest and sugar until reduced by half and syrupy. Serve muffins warm with the syrup spooned over.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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