Orange and Poppy Seed Muffins

This wasn't on the original bucket list (Yes I know I know there's been lots of these lately! I really need to update the list) but I found poppy seeds in the supermarket the other day and so I thought there was no time like the present. 

Orange and Poppy Seed Muffins with Cream Cheese Icing

Serves: 12

Prep Time: 10mins 
Cook Time: 25mins

1 tbsp poppy seeds

3/4 cup milk

2&1/2 cups Self Raising flour

3/4 cup caster sugar

125g butter (melted)

2 eggs, lightly whisked

2 tsp orange rind

1/4 cup fresh orange juice

1. Preheat oven to 190C. Line a 12 cup muffin tray with paper liners. 

2. Place the poppy seeds and 1/4 cup of the milk in a small bowl. Set aside for 10 mins.

3. Combine the flour and sugar in a large bowl. Add the poppy seed mixture along with the remaining milk, butter, eggs, orange rind and juice. Stir until ingredients are just combined.

4. Spoon the batter into the prepared muffin trays. Bake in the oven for 25 mins. Remove from the oven and place on a rack to cool.

Cream Cheese Icing

Cook Time: 5mins

200g cream cheese (softened)

60g butter (softened)

1tsp vanilla

Icing Sugar

1. Use an electric beater to mix the cream cheese, butter and vanilla. 

2. Gradually add the icing sugar until the icing reaches the desired consistency (this will depend on what you're using it for).

3. Pipe on to the cooled muffins. Garnish with remaining poppy seeds or orange slices.

I was worried when these came out of the oven, they weren't as orange as I expected and I feared I had under estimated the amount of juice required. Despite the light colouring the flavour was just right and the cream cheese icing made a perfect topping. 

I have left some un-iced as I know they'll be great for breakfast!

(There is a distinct lack of process photos for this recipe, Rory decided he wanted to play around with some camera techniques and was more focussed on the end product than what I was doing in the kitchen. Oh well!)