Blood orange & poppy drizzle muffins

These citrussy muffins are lovely and light, and make a delicious pudding served with ice cream or thick Greek yoghurt. - by Chantal Walsh

Blood orange & poppy drizzle muffins

Proudly supported by

These citrussy muffins are lovely and light, and make a delicious pudding served with ice cream or thick Greek yoghurt.

Ingredients

5 tbsp sunflower oil, plus a little extra for greasing

300 g self-raising flour

175 g golden caster sugar

1 tsp baking powder

2 tbsp poppy seeds

200 ml milk

1 large egg

zest 2 blood oranges, juice 2½

140 g granulated sugar

Method

Heat oven to 200C/180C fan 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.