My daughter completed 8 months this week!! 🙂
She’s growing fast and the experience of watching her grow is indescribable .. I’ve been lucky to witness all her “first times” so far, that’s why I haven’t rushed to resume work yet. I wouldn’t want to miss out on these special moments. Thanks to the Australian government for offering a year long mat leave! Yes you read it right, it’s not just a benefit but a boon! We’ve been celebrating her monthly birthdays as milestones of her growth and development. This time I thought of baking a batch of my husband’s favorite orange and poppy seeds muffins. Besides, my daughter’s tooth has just popped out so I offered her a tiny bite and she demanded more .. that was her first muffin, and Mummy’s most special muffin memory! This one is for Sumeha. 🙂
- 40 minutes
- 12 muffins
- 2+1/4 cups self-raising flour
- 3/4 cup caster sugar
- 1 tbsp poppy seeds
- finely shredded rind from 1 orange
- 1/4 tsp salt
- 1/2 cup fresh orange juice + 1/4 cup to use after baking
- 1/2 cup unsalted butter softened at room temperature (please do not melt in microwave)
- 2 large eggs
- 1/4 cup milk
Combine poppy seeds and milk in a small bowl and set aside for 10 minutes.
Line up a muffin tray with paper liners or simply grease the muffin holes with cooking oil.
Cream the butter and sugar until pale and fluffy.
- Preheat oven to 160 degrees (fan forced).
Add the eggs one at a time, beating in between additions.
Now add the mixture of milk and poppy seeds and beat until combined.
Next add 1/2 cup orange juice and orange rind. Mix well.
Now add the flour little at a time and mix until just combined. Do not overmix. The mixture should be a bit lumpy.
Spoon into the prepared muffin cases.
Bake for 15-20 minutes or until the skewer inserted in the center of a muffin comes out clean.
Allow to cool for 5 minutes before transferring to a wire rack.
- While the muffins are still warm, use a skewer to poke about 3 – 4 holes on each muffin.
- Place the remainder 1/4 cup orange juice in the microwave and heat for 30 seconds.
- Spoon the juice over the top of the muffins. This will keep your muffins moist and make them taste tangier!
- Let them cool completely and store in an airtight container at room temperature.