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 Recipe:
Orange Poppy Seed Muffins
Not too sweet, slightly crunchy around the edges, and moist as can be.
| Yield |
6 large or 9 medium muffins |
| Time |
30 minutes |
| Tools |
- muffin pans
- large bowl
- wooden spoon
- zester or very fine grater
- medium bowl
- whisk
|
| Ingredients |
- 1¼ c flour*
- 1 t baking powder
- 1/8 t baking soda
- 1/8 t salt
- 1 whole orange, washed
- 1/3 c sugar
- ¼ c milk
- 1 egg OR 1 T ground flaxseed + 3 T water
- ½ t vanilla extract
- 4 T butter, melted
- 1 T poppy seeds
|
| Directions |
Preheat oven to 400. Use a little of the melted butter to grease
each muffin cup. Combine flour, baking powder,
baking soda, and salt in the large bowl.
Zest the orange into medium bowl. Cut the orange in half and juice
one half, adding it to the bowl. (Save the other half for another use.) Add
sugar, milk, egg or flaxseed/water, vanilla, butter, and poppyseeds and
whisk together.
Add
the wet ingredients to the dry, and mix until just combined. Fill each muffin tin about 2/3 full and bake for
15-20 minutes,
until golden. Remove from the oven and let sit for 5 minutes before
removing from the pans. |
| Notes |
*I use ¾ c white plus ½ c chestnut flour, which adds a nice subtle flavor,
but all white flour works too. |
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