Orange And Poppy Seed Muffins Recipes

ORANGE AND POPPY SEED MUFFINS

Steps:

• Preheat your oven on 180'C / 350'F. Prepare a Muffin Pan with Paper Liners (1).
• In a large bowl, whisk together the Sugar and Eggs for about a minute, or until froathy.
• Add the Canola Oil, Orange Juice, Orange Zest and Greek Yogurt. Whisk together until smooth and combined.
• Whisk in the Flour, Baking Powder and Baking Soda (2) until smooth, then add the Poppy Seeds.
• Scoop the muffin batter into the muffin pan, then bake for 18 to 20 minutes (more or less depending on your oven) - or until golden and the tip of a small skewer comes out clean.

POPPY SEED ORANGE MUFFINS

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in the yogurt, orange juice concentrate, orange zest and extract. Combine the flour, poppy seeds, baking soda and salt; add to creamed mixture just until moistened. , Fill paper-lined muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

ORANGE AND POPPY SEED MUFFINS

Steps:

• Pre-heat oven to 220 degrees celsius (fan-forced).
• Sift flour into large mixing bowl. Add sugar and poppy seeds and stir to combine.
• Add remaining ingredients, apart from the marmalade, and stir gently to combine. Don't over-stir.
• Prepare muffin tin by greasing well or spraying with oil. If you have the large cafe-style muffin tin, this mixture makes 6 muffins. If you have a cupcake-size tin, it makes 12 muffins.
• Spoon mixture into tins. If desired, sprinkle a small amount of poppy seeds on each muffin, with the optional extra poppy seeds, and place into oven.
• Cook for 5 minutes before turning oven temperature down to 190 degrees celsius (fan-forced). If you're using a smaller cupcake tin, bake for a further 10-12 minutes (or until a metal skewer inserted into a muffin comes out clean). If using a cafe-style larger muffin tin, bake for a further 18 minutes (or until a metal skewer inserted into a muffin comes out clean).
• Remove from oven and use a brush to glaze the muffins with marmalade. You may need to heat your marmalade a little in the microwave first to make it runny and also use kitchen scissors to chop any larger pieces of rind, depending on the style of marmalade.
• Allow to cool for a few minutes before easing each muffin from the tin and placing on a cooling rack.

ORANGE POPPY MUFFINS

Steps:

• In a bowl, combine the first five ingredients. In another bowl, beat egg, sour cream, butter, orange juice and peel. Stir in dry ingredients just until moistened. Fill paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine spread ingredients in a small bowl; beat until smooth. Serve with muffins.

ORANGE POPPY SEED MUFFINS (LIGHT)

Steps:

• Preheat oven to 350°F
• Line a 12-inch muffin baking tin with paper cupcake liners (or spray lightly with cooking spray).
• In a large mixing bowl, sift together both flours, baking powder, and poppy seeds.
• In another mixing bowl, whisk together brown sugar, eggs, vanilla, yogurt, oil, orange zest, and orange-juice concentrate.
• Using a rubber spatula, fold the wet ingredients into the dry, just enough to combine. The batter will be very thick.
• Divide the batter among the muffin cups with a tablespoon, filling each about two-thirds. Bake for 25 to 30 minutes, until lightly browned and a toothpick inserted into the center of a muffin comes out dry.
• Cool on a wire rack.
• If using glaze, blend confectioners' sugar with the orange-juice concentrate. Drizzle over muffins and serve.