Recipe

Citrus poppy seed muffins

Aug 31, 2009 2:00pm
  • 35 mins cooking
  • Makes 12 Item
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Ingredients

Citrus poppy seed muffins
  • 125 gram softened butter, chopped
  • 2 teaspoon lemon rind, finely grated
  • 2 teaspoon lime rind, finely grated
  • 2 teaspoon orange rind, finely grated
  • 2/3 cup (150g) caster sugar
  • 2 eggs, beaten lightly
  • 2 cup (300g) self-raising flour
  • 1 cup (250ml) milk
  • 2 tablespoon poppy seeds
  • 1 medium_piece orange
  • 240 gram icing sugar, for dusting

Method

Citrus poppy seed muffins
  • 1
    Preheat oven to moderately hot (200°C/180°C fan-forced). Grease 12-hole (⅓-cup/80ml) muffin pan.
  • 2
    Combine butter, rinds, caster sugar, egg, sifted flour and milk in medium bowl, beat with electric mixer until just combined. Increase speed to medium, beat until mixture is just changed in colour, stir in poppy seeds.
  • 3
    Divide mixture among holes of prepared pan. Bake, uncovered, about 20 minutes. Stand muffins in pan for a few minutes before turning onto wire rack.
  • 4
    Peel rind thinly from orange, avoiding any white pith. Cut rind into thin strips. To serve, dust muffins with icing sugar, top with orange strips.

Notes

Tiny, blue-grey poppy seeds add texture and a slightly nutty taste.

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