Orange poppyseed muffin
Australian Sports Commission
2½ cups self-raising flour
¾ cup caster sugar
1½ tablespoons poppyseeds
2 tablespoons margarine, melted
1 cup (250 ml) skim milk
½ cup orange juice
1 egg
1 tablespoon finely grated orange rind
Preheat oven to 180°C (350°F). Lightly grease a 12-hole muffin pan. Sift flour into a large bowl. Stir in sugar and poppyseeds and make a well in the centre. In a small bowl, whisk margarine, milk, orange juice, egg and orange rind together then add to flour mixture. Stir gently until mixture is just combined but do not over beat. Spoon mixture into prepared pan. Bake for 20-25 minutes or until muffins are well risen and spring back to the touch. Leave in pan for a few minutes, then transfer to a wire rack to cool, or eat warm.
| ANALYSIS per serve |
12
|
|---|---|
| Energy kJ (Cal) |
716 (171)
|
| Carbohydrate (g) |
32
|
| Protein (g) |
4
|
| Fat (g) |
3
|
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Serves: 12
Ken Wallace