Blood orange muffins

• 300g plain flour
• 2 ½ tsp baking powder
• 175g caster sugar
• 2tbsp poppy seeds
• zest of 2 blood oranges
• 1 large egg
• 200ml milk
• 5tbsp vegetable oil
• juice of 1 blood orange
• For the drizzle:
• zest of 1 blood orange
• 140g granulated or caster sugar
• juice of one blood orange

METHOD

1. Preheat the oven to 200C/400F/gas 6. Butter a 12 hole muffin tin or line it with paper cases.

2. In a large bowl mix all the dry ingredients: the flour, baking powder, caster sugar, orange zest and poppy seeds.

3. In another bowl whisk together the milk, egg, oil and orange juice.

4. Add the wet to the dry ingredients and fold in quickly, don’t overmix, the batter should be lumpy and bits of flour still showing.

5. Spoon the mix into the tin or cases and bake for about 15-18 minutes – until a skewer inserted in the middle of a muffin comes out clean. In the meantime mix the zest with the sugar for the drizzle, rub it in well with a spoon so no lumps are showing.

6. Cool the muffins in the tin for a couple of minutes, remove onto a wire rack.

7. Mix the orange juice for the drizzle with the orange zest and sugar mix and spoon over each muffin, repeating until it’s all used up.

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See also

Raspberry muffins

Orange muffins

Orange cake