Hello, hello, hello!
As part of the baking I was doing last week, I made up a big batch of these orange and poppy seed muffins to take to a roleplay at M’s house. It’d been ages since I last made anything with poppy seeds, and unfortunately the first time I bought some I could only buy them in a large plastic container.
So as you can imagine I have had leftover poppy seeds for quite some time. I also happen to love orange and poppy seed muffins, although sometimes they can be too sweet for me. So this recipe seemed like the perfect match.
Once again, I love the AWW recipes. I often find all I have to do when adapting them to be gluten-free is either a straight gram for gram flour swap if there is a gram measurement, or to use a quarter of a cup less and work my way up a tablespoon at a time. This recipe was very simple to adapt, and for the non-sweet tooths like me it was easy enough to set aside some muffins and not drizzle them with the syrup.
Adapted from the AWW’s
Orange and Poppy Seed Muffins
Makes: 12, Prep: 30-35 mins, Cook: 35-40 mins, including the syrup
- 1 3/4 cups gluten-free plain flour (plus a few tablespoons as required)
- 1 tbsp + 1 tsp baking powder
- 3/4 cup sugar
- 2 tsp poppy seeds
- 1 tbsp orange zest
- 2 eggs
- 2 tbsp orange juice
- 1 1/4 cups pouring cream (I used Liddell’s lactose free cream)
Orange Syrup Ingredients
- 1/2 cup orange juice
- 3/4 cup water
- 1 tbsp orange zest
- 1/2 cup sugar
- Preheat the oven to 180C and line a 12-hole cupcake tin with patty pans.
- In a large bowl, sift together the flour and baking powder. Then stir in sugar, poppy seeds and orange zest.
- In a separate bowl, whisk together the eggs, orange juice and cream.
- Stir the wet ingredients into the dry, mixing gently until combined. If you find your mixture is too runny, you can sift over more tablespoons of gluten-free flour as required.
- Spoon into the cupcake tin papers, filling each about 3/4 to give them room to rise, and bake for 15-20 minutes or until a skewer inserted into their centres comes out clean.
- Meanwhile, you can get started on the syrup. It helps to have the ingredients prepared earlier if you’re pressed for time.
- Place all the syrup ingredients into a saucepan and bring up to the boil, stirring. Then reduce the heat and simmer until the mixture has thickened, reduced by half, and for lack of a better word – has become syrupy.
- Serve the muffins warm with the syrup spooned over the top. You can prick holes in the muffins if you really want to the syrup to be absorbed all the way through.