Orange & poppy seed muffins

Serves: 12 muffins
Prep: 10
Cook: 18

Warm from the oven or as a snack the next day, these fragrant muffins are the perfect treat.

Ingredients

  • 4 Weet-Bix™, finely crushed
  • 1 1/4 cups wholemeal self-raising flour
  • 1 tbsp poppy seeds
  • 1/4 tsp salt
  • Zest from 1 orange
  • 1 cup orange juice
  • 2 eggs
  • 1/2 cup honey
  • 1/4 cup extra virgin olive oil

Method

  1. Step 1

    Preheat oven to 180°C. Lightly coat a 12-hole muffin tin with cooking oil spray, or line with paper liners.

  2. Step 2

    Combine

  3. Step 3

    In a jug, whisk together juice, eggs, honey and oil. Add juice mixture to bowl with dry ingredients and stir to just combine.

  4. Step 4

    Divide batter into prepared tin. Bake 18 minutes until muffin tops are golden and spring back when pressed, or when a toothpick inserted into the centre comes out clean.

  5. Step 5

    Cool muffins in tin for 5 minutes, then turn out onto a rack to cool completely.

Tips

  • Batter will be thin when mixed, but will thicken as the Weet-Bix absorbs the liquid – don’t add any additional flour or you’ll end up with tough muffins!
  • If you don’t have wholemeal self-raising flour, replace with regular wholemeal flour and add 1 1⁄2 tsp baking powder.

Featured recipes

Blockbuster berry bars

Marmite™ ‘yeah naan’ bread

A scroll down memory lane