Orange and poppy seed muffin

orange and poppy seed muffins

Makes 12

For the muffins:

175g plain flour

1 tsp baking powder

¼ tsp salt

1 tbsp poppy seeds

140g caster sugar

1 large egg

115g full fat yoghurt

115ml sunflower oil

70ml milk

1 tsp vanilla extract

Zest of 1 orange

For the icing:

100g icing sugar

1-2 tbsp orange juice

  1. Preheat the oven to 190˚C/170˚C fan/gas mark 5. Line a 12-cup muffin tin with paper cases.
  2. In a large bowl, whisk the flour, baking powder, salt, poppy seeds and sugar.
  3. In a jug, whisk the egg, yoghurt, oil, milk, vanilla and orange zest, until just combined. Pour into the dry ingredients and mix until just combined. 
  4. Spoon the mixture into the prepared muffin cups. Bake for 15-20 minutes or until the tops feel springy to the touch. Allow to cool.
  5. Place the icing sugar in a bowl and slowly add enough orange juice to create a runny icing. Drizzle over the tops of the muffins and serve. 

Per Serving 231kcals, 10.4g fat (1.4g saturated), 32.4g carbs (20.9g sugars), 2.7g protein, 0.5g fibre, 0.065g sodium