Blood orange & poppy drizzle muffins

These citrussy muffins are lovely and light, and make a delicious pudding served with ice cream or thick Greek yogurt

COOK TIME
12

minutes 

Ingredients

• 
  
• 5 tbsp light rapeseed or sunflower oil
• , plus a little extra for greasing
• 300g self-raising flour
• 175g golden caster sugar
• 1 tsp baking powder

• 2 tbsp poppy seeds
• 200ml milk
• 
  
• 1 large egg
• zest 2 blood orange
• , juice 2½
• 140g granulated sugar

Preparation

• Heat oven to 200C/180C fan/gas 6 and lightly grease a 12-hole muffin tin. Mix together the flour, caster sugar, baking powder and poppy seeds in a large mixing bowl. In another bowl, whisk together the oil, milk, egg, and zest and juice from 1 of the oranges.
• Working very quickly, pour the wet ingredients into the dry and barely mix together with a fork – the mixture should be lumpy, so don’t overwork it. Spoon the mixture into the tins and bake for 10-12 mins until risen and browned.
• While the muffins are baking, mix the remaining zest with the granulated sugar in a small bowl. Have the remaining blood orange juice ready too.
• Leave the muffins to cool for 2 mins, then transfer to a wire rack. Again working quickly, pour the juices into the sugar mix and spoon some over each muffin, repeating until it is all used up. Leave to set for 5 mins before eating.