Orange & Poppy Seed Muffins
|
amount |
preparation |
Muffin |
| Baking Powder |
1 tablespoon |
|
| Cream/Heavy/Thickened |
1 1/4 cup |
|
| Egg |
2 |
|
| Flour/All Purpose |
2 cups |
|
| Orange/Juice |
2 tablespoon |
|
| Orange/Zest |
1 tablespoon |
|
| Poppy/Seed |
2 teaspoon |
|
| Sugar/White |
3/4 cup |
|
Syrup |
| Orange/Juice |
1/2 cup |
|
| Orange/Zest |
1 tablespoon |
|
| Sugar/White |
1/2 cup |
|
| Water |
3/4 cup |
|
Directions
Muffin
- Preheat Oven to 180C (fan)
- Link muffin pan with papers
- in large bowl sift: [Flour, Baking Powder, Baking Soda]
- Stir in: [Poppy Seeds, Orange Zest]
- In another bowl whisk: [eggs, orange juice, cream]
- Stir wet ingredients with dry, mixing gently until just combined
- Fill muffin papers to 3/4
- Bake ~15-20min
Syrup
- Simmer: [orange juice, water, zest, sugar]
- Until reduced by half and syrupy
Notes
- Wait for Muffins to cool before spooning syrup over
Serve with
- Serve Muffins warm with the syrup spooned over.
References