1. Preheat oven to 190°C (375°F). 2. Brush 12 x 80ml (1/3-cup) capacity non-stick muffin pans with melted butter to lightly grease. 3. Combine the poppy seeds and 60ml (1/4 cup) of the milk in a small bowl, then set aside for 10 minutes. 4. Combine the flour and sugar in a large bowl, then add the poppy-seed mixture along with remaining milk, butter, egg, orange rind and juice, and stir with a metal spoon until just combined (do not overmix). 5. Spoon the batter among prepared muffin pans and bake in preheated oven for 25 minutes or until a skewer inserted into the centre comes out clean. 6. Remove from oven and turn onto a wire rack. Serve, dusted with icing sugar, warm or at room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
