Makes 12
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For the muffins:

For the icing:

  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. 

Nutrition Facts

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