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Method Prep:10min › Cook:20min › Ready in:30min
Preheat the oven to 200 C / Gas mark 6 / Fan 180 C. Line a muffin tin with paper cases, or grease with a little oil.
Mix together the dry ingredients in a large bowl. In a separate bowl, mix together the wet ingredients. Pour the wet ingredients into the dry ingredients all at once, and then gently fold together using a rubber spatula. Do not overmix; scrape up from the bottom of the bowl to gently fold together until the mixture is just moistened.
Spoon the muffin mixture into the prepared tin, filling the cups full (fill 2/3 full for smaller muffins). Bake in the preheated oven for 20 minutes, or until a knife inserted in the centre of a muffin comes out clean. Remove from tin and cool on a wire rack.
To top with an orange glaze...
For something a little extra special, make an orange glaze for the muffins once they're cool. Simply mix together 1 tablespoon melted butter, 2 tablespoons orange juice and 6 tablespoons icing sugar. Whisk thoroughly and add more orange juice or icing sugar to adjust the consistency if necessary. Drizzle the glaze over the cooled muffins.
Thanks for the feedback, jomo. I never would think of 3 tbsp of poppy seeds as being too much, but perhaps 2 tbsp would be better if you're not a huge poppy seed fan? Also, come to think of it you could add some grated orange zest if you're looking for more orange flavour... I would also like to try freshly squeezed (pulpy!) orange juice. But all in all I still have to say I love these muffins as is! - 23 Sep 2009
These are lovely and moist. I used lemon and orange juice and added the zest of 3 lemons. To finish, I mixed the juice of 2 lemons, zest of 1 lemon and 3 tablespoons of caster sugar. When the cakes were still warm, I pierced holes in the top with a skewer and drizzled over 2 teaspoons of the lemon topping per cake. Delicious!! - 01 Feb 2016