Blood orange & poppy drizzle muffins

30-60 minutes 400 kcal or less baking citrus muffin cupcake easy baking for a crowd fruit cake fruit cupcake indulgent poppy seed cupcake poppy seed muffin winter

N/A

Makes 12

Source

Ingredients

5 tbsp light rapeseed or sunflower oil , plus a little extra for greasing

300g self-raising flour

175g golden caster sugar

1 tsp baking powder

2 tbsp poppy seeds

200ml milk

1 large egg

zest 2 blood orange , juice 2.5

140g granulated sugar

Method

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.