Orange poppyseed muffins (Gluten Free)

These sweet little cakes were very yummy! Very easy to make and can be made with normal flour or with gluten free flour. I used gluten free flour in these for the wedding, so there would be something for gluten intolerant guests. You can also substitute the orange juice/rind with any other citrus fruit including - lemons, limes, mandarins, blood oranges if you wish. I was very happy with how they turned out :)



 

 Ingredients:

1/4 cup poppy seeds

1/2 cup milk

250g butter, softened

1 tablespoon orange rind, finely grated

1 1/4 cups caster sugar

4 eggs

2 1/4 cups self-raising flour (gluten free)

3/4 cup plain flour (gluten free)

1 cup sour cream

 

Preheat oven to 180*C/350*F. Prepare muffin cases in muffin tray.

Combine poppy seeds and milk in small jug and soak for 10 minutes.

Beat butter, sugar and rind in small bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating until combined between additions; transfer mixture to large bowl. Stir in sifted flours, sour cream and poppy seed mixture, in two batches.

Spoon mixture into muffin cases and bake for 10-15 minutes, or until firm to touch.

 

For the icing, I just made a buttercream icing (butter, icing sugar & a splash of milk) and also added a little orange juice to it for flavour. I piped the icing on the muffins, then decorated with just some finely grated orange rind.