Bring a little sunshine to your breakfast table with Orange Poppyseed Muffins recipe, courtesy of Boyajian made with Boyajian Pure Orange Oil.
Just a teaspoon of this oil adds the right amount of citrus flavour to the crumbly muffin and the sticky orange glaze.
ENJOY them warm from the oven, with fresh butter.
Orange Poppy Seed Muffins
Makes 12 standard-size Muffins
1 3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons poppy seeds
2 large eggs
¾ cup whole milk
3/4 cup granulated sugar
6 tablespoons melted unsalted butter
1 Teaspoon Boyajian Orange Oil
Preheat oven to 400° F. Line a standard-size muffin pan with paper liners.
In a medium bowl, blend flour, baking powder, baking soda, poppy seeds and salt,
In a large bowl, whisk the eggs until blended. Add the granulated sugar, butter, milk and lemon oil. Use a rubber spatula to stir until smooth.
Add the dry ingredients and stir until fully blended. (avoid over mixing).
Spoon the batter into the prepared muffin cups, filling each cup about three-fourths full. Bake for 15-18 (Inserted toothpick test should be slightly crumbly) minutes Let muffins cool in the pan for 2 minutes, then transfer to a cooling rack to cool completely.
In a small bowl, stir together 1 Tablespoon of Orange Juice, 1/2 cup confectioners’ sugar and 2 drops Boyajian Orange Oil until smooth.
Drizzle over the tops of cooled muffins