Preparation time: 20 minutes; Baking time: 20-25 minutes Makes: 12 muffins

Ingredients

• 250g (2 cups, 9oz) all-purpose flour 
• 2 teaspoons baking powder
• ½ teaspoon salt
• 190g (1 cup) sugar 
• 1 egg
• 240ml (1 cup) milk
• 60ml (¼ cup) vegetable oil
• Grated rind (zest) of one orange
• 2 tablespoons orange juice
• 3 tablespoons poppy seeds 
• 1 teaspoon poppy seed extra to sprinkle on top

Orange Syrup

• 3 tablespoons orange juice
• 3 tablespoons sugar

Instructions

1. Preheat the oven to 360ºF (180ºC) ten minutes before using. Line a 12 cup muffin pan with paper cases
2. Whisk or sift the flour, baking powder, salt. and sugar. Make a well in the centre.
3. In another bowl whisk together the egg, milk, vegetable oil, grated rind, orange juice and poppy seeds.
4. Add the egg mixture to the well and stir until just combined (batter should be lumpy-do not over-mix). Spoon the batter into the prepared muffin cases. Bake 20-25 minutes, or until a skewer inserted in the centre comes out clean. I baked for 28 minutes.
5. Transfer to a cooling rack. Brush the muffin tops with the orange glaze while still hot.
6. Orange syrup: combine the 2 tablespoons orange juice with the 2 tablespoons sugar and heat over medium heat. Stir until sugar is dissolved then bring to the boil and simmer for 1 minute without stirring. Use while still hot.
7. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.

Points to Note

1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperatures depending on your oven. I baked the muffins at 360°F (100°C) for 28 minutes.

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