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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.

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