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    You are in: Home / Australian / Orange and Poppy Seed Muffins (Cupcakes) Recipe
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    Orange and Poppy Seed Muffins (Cupcakes)

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Rhiannon and Matt's Note:

    These kid-friendly muffins store well & can be frozen for up to a month. Easily adapted to add more orange rind or substitute lemon for the orange. This recipe was originally published in Good Taste magazine, in Australia, May 2004.

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    Units: US | Metric


    1. 1
      Preheat oven to 190°C (375°F).
    2. 2
      Brush 12 x 80ml (1/3-cup) capacity non-stick muffin pans with melted butter to lightly grease.
    3. 3
      Combine the poppy seeds and 60ml (1/4 cup) of the milk in a small bowl, then set aside for 10 minutes.
    4. 4
      Combine the flour and sugar in a large bowl, then add the poppy-seed mixture along with remaining milk, butter, egg, orange rind and juice, and stir with a metal spoon until just combined (do not overmix).
    5. 5
      Spoon the batter among prepared muffin pans and bake in preheated oven for 25 minutes or until a skewer inserted into the centre comes out clean.
    6. 6
      Remove from oven and turn onto a wire rack. Serve, dusted with icing sugar, warm or at room temperature.

    Ratings & Reviews:


    Nutritional Facts for Orange and Poppy Seed Muffins (Cupcakes)

    Serving Size: 1 (1129 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 263.2
    Calories from Fat 93
    Total Fat 10.4 g
    Saturated Fat 6.0 g
    Cholesterol 59.6 mg
    Sodium 475.8 mg
    Total Carbohydrate 37.6 g
    Dietary Fiber 0.9 g
    Sugars 13.5 g
    Protein 4.8 g

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