Blood orange & poppy drizzle muffins

Blood orange & poppy drizzle muffins

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(1 ratings)

Prep: 20 mins Cook: 12 mins - 15 mins

Easy

Makes 12
These citrussy muffins are lovely and light, and make a delicious pudding served with ice cream or thick Greek yogurt

Nutrition and extra info

Nutrition: per muffin

  • kcal258
  • fat6g
  • saturates1g
  • carbs46g
  • sugars28g
  • fibre1g
  • protein4g
  • salt0.4g
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Ingredients

  • 5 tbsp light rapeseed or sunflower oil, plus a little extra for greasing
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 300g self-raising flour
  • 175g golden caster sugar
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 tbsp poppy seeds
  • 200ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 large egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • zest 2 blood orange, juice 2½
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 140g granulated sugar

Method

  1. Heat oven to 200C/180C fan/gas 6 and lightly grease a 12-hole muffin tin. Mix together the flour, caster sugar, baking powder and poppy seeds in a large mixing bowl. In another bowl, whisk together the oil, milk, egg, and zest and juice from 1 of the oranges.

  2. Working very quickly, pour the wet ingredients into the dry and barely mix together with a fork – the mixture should be lumpy, so don’t overwork it. Spoon the mixture into the tins and bake for 10-12 mins until risen and browned.

  3. While the muffins are baking, mix the remaining zest with the granulated sugar in a small bowl. Have the remaining blood orange juice ready too.

  4. Leave the muffins to cool for 2 mins, then transfer to a wire rack. Again working quickly, pour the juices into the sugar mix and spoon some over each muffin, repeating until it is all used up. Leave to set for 5 mins before eating.

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Comments, questions and tips

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suzlovescake
12th Mar, 2015
5.05
Just an update from my last post - I popped the leftover muffins in the freezer, which doesn't seem to be recommended in the recipe, but when they defrosted they were still fine and tasty.
suzlovescake
21st Feb, 2015
5.05
Delicious muffins! Agree with previous comment that they needed longer than the suggested 10-12 minutes to cook though.
caroline0406
13th Feb, 2015
This recipe is over the top in the sugar stakes. The drizzle would be better if you used castor sugar. Half the quantity of sugar could help and juice of 3 oranges. The muffins need up to 20 mins to bake through and not the suggested 10-12 mins - I took mine out after 15 and then still needed more time. Otherwise an interesting recipe and a little different.
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ajctracey
12th Feb, 2015
Make it gluten-free using 300g Doves self-raising flour and 2 medium eggs instead of 1 large one.