Orange Poppyseed Muffins

Sunday 28 August 2016

 photo DSCN8774_zps3g140ed1.jpg

I am not sure what it is about poppyseeds, but I love anything with poppyseeds in them.  When I lived out West we used to be able to buy the best poppyseed sweet buns at the grocery store bakery in Medicine Hat.  They were to die for!  I have been craving them ever since!  I will have to find myself a recipe one day and make my own.  These muffins are not quite buns, but they are quite delicious in a different sort of way!

 photo DSCN8776_zps6xk5elxo.jpg

They really are fabulous muffins, with a lovely orange flavour. There is a whole TBS of orange zest in them.  This really gives them a nice bright flavour!

  photo DSCN87761_zpsoa77znbd.jpg

I like to add an orange glaze to brush on the hot muffins which adds an additional level of orange flavours and some moistness.  It's optional though so you can certainly leave it off if you wish and the muffins will still be great!

 photo DSCN8777_zps3gfzt9w5.jpg

The poppy seeds add a bit of colour and crunch!  Nice, nice!

 photo DSCN8778_zpsbhwpwjob.jpg

They have a beautiful texture.  Nice and light!  Not heavy in the least.  Just like little puffs of air.   I hope you will give them a go!  You won't be sorry!


 photo DSCN8775_zps8bc06g7c.jpg

*Orange Poppyseed Muffins*
Makes 9 muffins

These have a lovely fresh flavour and I love the crunch of the poppyseeds.  I have added an additional orange sugar glaze that you can brush on while they are still warm.  You can also do these with lemon or tangerine zest instead.  


175g of plain flour (1 1/4 cup)
1 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
120g butter, room temperature (1/2 cup)
144g of caster sugar (3/4 cup)
2 large free range eggs, separated
1 TBS freshly grated orange zest
1 tsp vanilla
120ml of buttermilk (1/2 cup)
2 TBS poppyseeds 

For the optional glaze:
65g caster sugar (1/3 cup)
2 TBS orange juice 


 photo DSCN8779_zpss5jiajek.jpg

Preheat the oven to 200*C.400*F. gas mark 6.   Butter a muffin tin really well which has 3 by 1 1/2 inch holes.  Set aside.


Sift together the flour, baking powder, soda and salt.  Set aside.


Cream the butter and sugar together until light and fluffy.  Beat in the egg yolks, one at a time.  Beat in the fruit zest and vanilla.  Add the dry ingredients alternately to the creamed mixture, with the buttermilk, beginning and ending with the dry.   Stir in the poppy seeds.

 photo DSCN8780_zpsxun1iyrx.jpg


Beat the egg whiles until soft peaks form. Fold them into the batter.  Divide equally amongst the prepared muffin cups.


Bake for 20 minutes, until well risen and a toothpicket inserted in the centre of one comes out clean.

 photo DSCN8782_zpsadtmscqg.jpg


Put the sugar and orange juice for the optional glaze in a small boil. Heat in a microwave for about 30 seconds to melt the sugar.  Brush over the hot muffins while they are still in the tin.  Tip out onto a wire rack and cool.

 photo DSCN8781_zps6saidfcg.jpg

Happy Sunday and Bon Appetit!



6 comments

  1. These look lovely. I too love the crunch of poppy seeds.

    ReplyDelete
  2. Thanks for the recipe - they are delicious! http://hamburgkocht.blogspot.de/2016/09/das-erste-12von12-im-september-2016_23.html

    ReplyDelete
    Replies
    1. So happy they were enjoyed! Your muffins look great!

      Delete

Thanks for stopping by. I love to hear from you so do not be shy!


BEFORE LEAVING A COMMENT OR RATING, ASK YOURSELF:
Did you make the recipe as directed? Recipe results are not guaranteed when changes have been made.

Is this comment helpful to other readers? Rude or hateful comments will not be approved. Remember that this website is run by a real person.

Are you here to complain about ads? Please keep in mind that I develop these recipes and provide them to you for free. Advertising helps to defray my cost of doing so, and allows me to continue to post regular fresh content.

Thanks so much for your understanding! I appreciate you!