Orange Poppyseed Muffins

It’s Chinese New Year, and everyone’s on holiday (or to be more precise, everyone has been on holiday since Christmas). I’m flying off to Switzerland on Friday night for a ski trip, the same one I went on last year with my brothers’ school, and I don’t know if I’m super excited about it or just dreading the physical exertion (come on, I’m a baker with a full time office job and working out for me means walking up the stairs of the carpark to my car at the end of every day). Also, I’m of the old school holiday-means-sleep-and-rest set, so I’ll probably need a holiday after my “holiday”.

What’s with this griping? I love skiing, really, and I can’t wait, I just also wish I had the option to sleep in while I’m there. But nope, it’s a school trip, and I’m an adult “chaperone”, which means I have to work and earn my keep. The school bunch is loads of fun though, so I’m quite looking forward to catching up with the teachers I met last year. Also, skiing is so exhilarating when you’ve figured out how to do it, so I’m definitely jonesing for that rush when we go down the steeper slopes. 
Anyway, in honour of the Lunar New Year celebrations, I made Orange Poppyseed Muffins for work earlier this week. I also made Lemon Poppyseed Muffins…. and a beetroot chocolate cake covered in thick chocolate ganache. But, let’s focus on the Orange. I’ve been spoiling my colleagues this week with daily treats, and like I said in my previous post: how selfish of me! I get to bake, which I love, then I don’t even have to eat the stuff and make my friends take all the calories instead! You see, guys, that’s my ultimate diet plan; make everyone around me bigger in comparison while I stay the exact same size. 
Here’s to a week of binge eating (for those of you celebrating the Lunar New Year)! Happy holidays, much love and see you when I get back (hopefully in one piece and slightly slimmer for all the exercise). 
Orange Poppyseed Muffins
Makes 14 regular sized muffins
  • 175g caster sugar
  • 225g all purpose flour
  • 2 tsp baking powder
  • 1 1/2 tbsp poppy seeds
  • Zest of 1 orange (or lemon)
  • 2 eggs
  • 50ml freshly squeezed orange juice (or lemon)
  • 50ml natural yoghurt
  • 125g butter, melted
  • 50ml vegetable oil
  • 1/2 tsp pure vanilla essence
  1. Preheat the oven to 180C and line your muffin tray with pretty paper
  2. In a large mixing bowl, combine the sugar, flour, baking powder, poppy seeds and orange zest. 
  3. In a separate bowl, lightly whisk the eggs, orange juice and yoghurt, then add it to the flour mixture
  4. Stir in the melted butter, then the vegetable oil and vanilla
  5. Pour the batter about 2/3 of the way up each muffin mold and bake for 20-22 minutes
  6. Remove from the oven when ready and allow to cool completely. When cool, you may choose to drizzle some orange glaze over the tops of the muffins for a full orangey experience. Or leave them bare for a “healthier” option

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