Orange Poppy Seed Muffins Light Food

BLOOD ORANGE & POPPY DRIZZLE MUFFINS

Steps:

• 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.

ORANGE AND POPPY SEED MUFFINS

Steps:

• Pre-heat oven to 220 degrees celsius (fan-forced).
• Sift flour into large mixing bowl. Add sugar and poppy seeds and stir to combine.
• Add remaining ingredients, apart from the marmalade, and stir gently to combine. Don't over-stir.
• Prepare muffin tin by greasing well or spraying with oil. If you have the large cafe-style muffin tin, this mixture makes 6 muffins. If you have a cupcake-size tin, it makes 12 muffins.
• Spoon mixture into tins. If desired, sprinkle a small amount of poppy seeds on each muffin, with the optional extra poppy seeds, and place into oven.
• Cook for 5 minutes before turning oven temperature down to 190 degrees celsius (fan-forced). If you're using a smaller cupcake tin, bake for a further 10-12 minutes (or until a metal skewer inserted into a muffin comes out clean). If using a cafe-style larger muffin tin, bake for a further 18 minutes (or until a metal skewer inserted into a muffin comes out clean).
• Remove from oven and use a brush to glaze the muffins with marmalade. You may need to heat your marmalade a little in the microwave first to make it runny and also use kitchen scissors to chop any larger pieces of rind, depending on the style of marmalade.
• Allow to cool for a few minutes before easing each muffin from the tin and placing on a cooling rack.

POPPY SEED ORANGE MUFFINS

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in the yogurt, orange juice concentrate, orange zest and extract. Combine the flour, poppy seeds, baking soda and salt; add to creamed mixture just until moistened. , Fill paper-lined muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

ORANGE AND POPPY SEED QUICK BREAD

Steps:

• Preheat oven to 350 degrees and grease a 6 cup loaf pan.
• In a small bowl, whisk together flour, baking powder and salt. In another small bowl, combine milk, juice, and zest. In a large bowl, with a handheld electric mixer, cream together the butter and sugar until light and fluffy (about 3 min.).
• Add eggs, one at a time, beating on low speed.
• Add the flour mixture and the juice mixture alternately, beginning and ending with the flour mixture, scraping and stirring with a rubber spatula until just combined, being careful not to overmix the batter.
• Gently fold in the poppyseeds and pour the batter into the prepared pan. Bake for about 45 minutes, or until the cake begins to pull away from the sides of the pan and a tester inserted into the middle of the cake comes our clean.
• Cool in pan for 10 minutes before removing.

ORANGE AND POPPY SEED MUFFINS

Steps:

• Preheat your oven on 180'C / 350'F. Prepare a Muffin Pan with Paper Liners (1).
• In a large bowl, whisk together the Sugar and Eggs for about a minute, or until froathy.
• Add the Canola Oil, Orange Juice, Orange Zest and Greek Yogurt. Whisk together until smooth and combined.
• Whisk in the Flour, Baking Powder and Baking Soda (2) until smooth, then add the Poppy Seeds.
• Scoop the muffin batter into the muffin pan, then bake for 18 to 20 minutes (more or less depending on your oven) - or until golden and the tip of a small skewer comes out clean.

ORANGE POPPY SEED MUFFINS

Steps:

• Preheat the oven to 170°C Line muffin tin with paper cases.
• Melt butter and orange marmalade in microwave.
• In large mixing bowl mix flour, poppy seeds, sugar, orange zest.
• In medium bowl whisk milk, eggs pour into flour mix. Add melted butter-marmalade.
• Stir with spoon until just combined.
• Do not over mix - batter should still be lumpy.
• Divide the mixture evenly into muffin tray. Fill 3/4 full. Place 1/2 slice of fresh orange on the top.
• Bake for 25 minute until golden and a skewer inserted into the centre of a muffin comes out clean.
• Leave them to cool brush with melted orange marmalade.

ORANGE POPPY MUFFINS

Steps:

• In a bowl, combine the first five ingredients. In another bowl, beat egg, sour cream, butter, orange juice and peel. Stir in dry ingredients just until moistened. Fill paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine spread ingredients in a small bowl; beat until smooth. Serve with muffins.

ORANGE SCENTED SOUR CREAM MUFFINS WITH POPPY SEED STREUSEL

Steps:

• Preheat oven to 375 and prepare muffin tins.
• Prepare Struesel - combine all ingredients. Set aside.
• For the muffins, in a large bowl, combine flour, sugar, baking powder, baking soda and salt, if using, until combined. Make a well in the center.
• In a separate medium bowl, combine buttermilk and remaining muffin ingredients.
• Pour mixture into well of flour mixture.
• Stir with a wooden spoon until just combined - will be lumpy.
• Spoon batter into muffin cups and sprinkle evenly with poppy seed struesel.
• Bake for 18-20 minutes until golden brown.
• Remove to wire racks to cool immediately.
• These freeze well. Place on counter several hours until thawed or, if eating directly from freezer, reheat in microwave for 15 seconds until warm (not hot).

POPPY SEED MUFFINS

Steps:

• Preheat oven to 350 degrees and line a muffin tin with muffin liners.
• In a large bowl whisk together milk, sugar, oil, eggs, poppy seeds, vanilla extract, and almond extract.
• Sift together flour, baking powder and salt then add to the wet ingredients and whisk until combined.
• Scoop batter into muffin liners (an ice cream scoop works well for this).
• Bake for 20-22 minutes until a toothpick comes out clean.

ORANGE POPPY SEED MUFFINS (LIGHT)

Steps:

• Preheat oven to 350°F
• Line a 12-inch muffin baking tin with paper cupcake liners (or spray lightly with cooking spray).
• In a large mixing bowl, sift together both flours, baking powder, and poppy seeds.
• In another mixing bowl, whisk together brown sugar, eggs, vanilla, yogurt, oil, orange zest, and orange-juice concentrate.
• Using a rubber spatula, fold the wet ingredients into the dry, just enough to combine. The batter will be very thick.
• Divide the batter among the muffin cups with a tablespoon, filling each about two-thirds. Bake for 25 to 30 minutes, until lightly browned and a toothpick inserted into the center of a muffin comes out dry.
• Cool on a wire rack.
• If using glaze, blend confectioners' sugar with the orange-juice concentrate. Drizzle over muffins and serve.

ORANGE LEMON POPPY SEED MUFFINS

Steps:

• Preheat oven to 425°F Spray or line with paper cups a 12-count muffin tin. Set aside.
• In a large bowl, whisk the flour, granulated sugar, brown sugar, poppy seeds, baking powder, baking soda, and salt together until thoroughly mixed. Set aside.
• In a medium bowl, whisk the melted butter, lemon and orange juices, lemon and orange zests, together until combined.
• Add the eggs, one at a time, whisking after each addition. Whisk in the yogurt and vanilla. Pour the wet ingredients into the dry ingredients and gently mix together until no pockets of flour remain. Do not over mix. The batter is extremely thick.
• Spoon the thick batter into the muffin tins, filling them all the way to the top. Bake for 5 minutes at 425F degrees. Keeping muffins in the oven, reduce oven temperature to 375 F and continue to bake for 10-13 minutes longer until tops are lightly golden.
• A toothpick inserted in the center should come out clean. Allow to cool for 10 minutes.
• Muffins stay fresh in an airtight container at room temperature for up to 5 days.