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Orange Poppy Seeds Muffins

These delicious gluten free muffins have the perfect flavour combination that will never be outdated.


These orange poppy seed muffins are the perfect treat to pair with afternoon tea. Have it by yourself, with friends, with family, it is a dessert that everyone will enjoy!


These muffins are by far one of my easiest dessert recipes, call it my "one bowl recipe." Simply whisk together all the ingredients and your are left with super soft and fluffy muffins.


For these muffins, I chose Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. This particular flour already contains xanthan gum. Xanthan gum is required in gluten free baking because it provides the elasticity and acts as a binding agent for the flour, more importantly it is responsible for holding onto moisture, which is exactly what gluten free flour often lacks. Find yourself a gluten free flour blend that has xanthan gum already added, but if it doesn't, it's not the end of the world! Simply buy xanthan gum separately from your local supermarket and add about 1/4 tsp to your recipe.



Follow along with the video below:




If you enjoyed this recipe, I would love to hear from you!




Orange Poppy Seed Muffins

Serves 12 Prep: 5 mins Bake Time: 16-18 mins Total Time: 21-23 mins


Ingredients

50ml milk of your choice

2 eggs room temperature

95g canola oil

4 tbsp orange juice

1 tbsp orange rind

160g gluten free flour (I used Bob's Red Mill 1 to 1 gluten free baking flour)

150g raw caster sugar

1 tsp baking powder

¼ tsp bicarbonate of soda

¼ tsp salt

1 tbsp poppy seeds


Directions

  1. Preheat the oven to 180° C (fan forced) and line a muffin tray with muffin liners.

  2. In a small bowl, whisk together the milk, eggs, canola oil, orange juice and orange rind until combined.

  3. In a separate larger bowl, add the gluten free flour, caster sugar, baking powder, bicarbonate soda, salt and poppy seeds. Mix until combined.

  4. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until you get a smooth batter.

  5. Fill each muffin liner roughly half of the way with the batter. Place into the oven for 16-18 minutes or until an inserted toothpick comes out clean.

  6. Cool muffins on a cooling rack.


Store these muffins in an airtight container at room temperature for up to 4 days.





Nutrition Information (per serve):

Calories: 180

Fat: 9g

Carbohydrates: 23g

Protein: 2g




Nicole Marie


 


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