Orange poppyseed muffins

DSC_1735I’m sitting on my bed just before sunrise at 5:39 on a Wednesday morning deciding on how to write this post. Complete writers block.
 
It’s not that I don’t have much to share, it’s that I have so much to share that I can’t place it into words.
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I recently renovated La Gallette… took ages to do and they’re is so much left to complete, do you like it?
I recently started school after the end of year holidays and I’m in year 11 (yippee!). To be honest I’m so freaked out. But I think these muffins will heal all the worries.
 
I initially made these for quick pick-me-up breakfasts but they were just too good to be just breakfast muffins. Lunch muffins, afternoon tea muffins, after school muffins, midnight treat muffins… THEY’RE ANYTIME MUFFINS. 
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They’re moist and sweet and of course, orange-y. They’re studded with tiny teeny specks of poppyseeds all wrapped up in a tender crumb. Don’t get me started on the smell of these babes… 
 
amazing…
 
So without further ado, the recipe:

Orange poppyseed muffins

Ingredients:

  • 1 1/2 cup Plain (all-purpose) flour
  • 3/4 cup Whole meal flour
  • 2 tsp Baking powder
  • 1/4 tsp Salt
  • 1 tsp Ground cardamom
  • 1/3 (83ml) cup Sunflower oil (or any other neutral tasting oil)
  • 1/2 (125ml) cup Plant-based milk
  • 1/2 (125ml) cup Orange juice (about 2 medium sized oranges)
  • 2 Oranges, zested
  • 1/2 (125ml) cup Mashed banana (about 1 medium sized banana
  • 1/3 cup Poppy seeds
  • 2/3 cup Caster sugar
  • 1 tsp Vanilla extract

Directions:

  1. Preheat the oven to 180C. Line a 12-holed muffin/cupcake tin with liners.
  2. Combine the plain flour, whole meal flour, baking powder, salt, cardamom, caster sugar and poppy seeds in a large bowl.
  3. Add the remaining ingredients to the dry ingredients and stir with a wooden spoon until evenly combined.
  4. Spoon the mixture evenly into the prepared muffin tin.
  5. Bake for 15-20 minutes or until a toothpick comes out clean when inserted into the muffins and the tops are lightly golden.
  6. Store in an airtight container for 1-2 weeks.

 

6 thoughts on “Orange poppyseed muffins

  1. Pingback: Orange Poppy Seed Muffins - the Whinery

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