Blood orange & poppy drizzle muffins
These citrussy muffins are lovely and light, and make a delicious pudding served with ice cream or thick Greek yogurt
- Prep:20 mins
Nutrition per serving
- kcal 258
- fat 6g
- saturates 1g
- carbs 46g
- sugars 28g
- fibre 1g
- protein 4g
- salt 0.4g
- 5 tbsp light rapeseed or sunflower oil, plus a little extra for greasing
- 300g self-raising flour
- 175g golden caster sugar
- 1 tsp baking powder
- 2 tbsp poppy seeds
- 200ml milk
- 1 large egg
- zest 2 blood orange, juice 2½
- 140g granulated sugar
These muffins are best eaten on the day they’re made, but any leftovers can be microwaved for 30 seconds to refresh them, then served for pudding with vanilla ice cream or thick Greek yogurt.
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.
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.
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.
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.