More back to school baking! Although I'll make sure there's enough of these for my lunches too. It took a bit of searching to find a good recipe for these; but there's a brilliant Aussie site which has recipes from alot of the food magazines. Very useful when you're stuck for idea's. Click on TASTE to go straight to the site and search engine.
Make up a double batch of the icing as I've got another great recipe coming up - saves heaps of time.
So for the muffins you need;-
2 and a half cups self-raising flour, 1 tspn baking powder, 2/3 cup caster sugar, 1 and a half tablespoons poppyseeds, third of a cup of extra light olive oil, third of a cup of buttermilk (easy to find in supermarkets now along with the ordinary milk), 2 eggs lightly whisked, 2 large oranges - rind grated and juiced.
For the icing you need;- 100g cream cheese, quarter cup of icing sugar.
You;- heat your oven to 200 degrees celcius. Grease a muffin tray or place muffin cases in. Sift the flour and baking powder in to a bowl. Stir in the sugar and poppyseeds. Make a well in the centre. Whisk the oil, buttermilk, eggs and 2 tspns orange rind and half a cup of orange juice in a jug. Pour into the well. Gently fold until just combined.
Three-quarters fill the muffin pan cases or tin. Bake for 15-20 mins until light golden.
Make the icing - beat the cream cheese and sifted icing sugar with half a tspn of orange rind and 1 tspn orange juice until well mixed. Spoon onto the top of the muffins.
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1 comment:
Those look scrumptious. I'm going to have to try this recipe someday. Thanks for sharing.
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