Orange poppy seed muffin

Name: Orange poppy seed muffin
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: En
Ingredients: 2 1/2 cup (310g/10oz) self raising flour; 1/4 cup (40g/ 1 1/4 oz) poppy seed; 1/3 cup (90g/3oz) caster sugar; 125 g (4oz) unsalted butter; 1 cup (315g/10oz) orange marmalade; 1 cup (250ml/8 fl oz) milk; 2 eggs; 1 tablespoon finely grated orange rind

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Other

Very Easy

35 min

Ingredients

2 1/2 cup (310g/10oz) self raising flour
1/4 cup (40g/ 1 1/4 oz) poppy seed
1/3 cup (90g/3oz) caster sugar
125 g (4oz) unsalted butter
1 cup (315g/10oz) orange marmalade
1 cup (250ml/8 fl oz) milk
2 eggs
1 tablespoon finely grated orange rind

Preparation

Preparation10 min

Cook time25 min

Preheat the oven to moderately hot 200deg C (400deg F/Gas 6). Sift the flour into a bowl,. Stir in the poppy seed and sugar, make a well in the centre. Put butter and 2/3 cup (210g/7oz) ot the orange marmalade in a small saucepan and stir over low heat until butter has melted and the mixture is combined. Cool slightly.
Whisk together the milk, eggs and rind in a jug and pour into the well. Add the butter and marmalade. Fold gently with a metal spoon until just combined. Do not over mix- the batter should still be lumpy. Overmixing will make them tough.
Fill each muffin paper cup or muffin tin hole about three quarter full and bake for 20-25 minutes, or until muffin are risen, golden and come away slightly from the tin. If use cup, skewer should come out clean when poke into the centre of the muffin.
Heat the remaining marmalade and push it through a fine sieve. Brush generously over the top of the warm muffin Leave them to cool on wire rack. Serve warm or at room temp.