Recipe: Citrus poppy seed muffins
Cookbook: Australian Women's Weekly "Bake"
The theme for the Cookbook Challenge last week was "muffins", so I turned to the trusty AWW Bake as it has a whole chapter on muffins. Despite the entire chapter, nothing really took my fancy. Perhaps there's still a lingering obsession with cupcakes, and muffins just seem unrefined and boring by comparison?
In Bake, there were a lot of recipes for savoury muffins, but I had already decided I wanted to make sweet ones. There were also quite a few recipes with berries and banana, neither of which I wanted to use. In the end, I finally decided on citrus poppy seed muffins. It was a pretty good choice because it's a really easy recipe to put together. All the ingredients get thrown into an electric mixer and voila! Muffin batter! I think it took me longer to line the muffin trays with baking paper.
As you can see in the pictures, these have quite a cakey texture, unlike most other muffins. They definitely need a good amount of citrus rind - don't skimp on the rind if you make them. It's also far too easy to over bake them. Mine tasted okay when they were warm from the oven, but the next day they seemed a bit dry. Ahh well. It was okay when washed down with a cup of tea but I'm not sure if they're good enough to warrant another try. So many muffins in the world, and so little time!
Update: See the round up at My Food Trail.
Citrus poppy seed muffins
From Australian Women's Weekly "Bake"
Makes 12 regular sized muffins (I got 8 large ones out of the batter)
125g butter softened
6 teaspoons finely grated assorted citrus rind eg lemon, lime and orange
2/3 cup (150g) caster sugar
2 cups (300g) self-raising flour
1/2 cup (125ml) milk
2 tablespoons poppyseeds
Preheat oven to 200°C. Grease a 12 hole muffin pan.
In an electric mixer, beat the butter, citrus rind, sugar, eggs, flour and milk until combined. Increase the speed to medium and beat until the colour of the mixture is paler. Stir in the poppyseeds and spoon the mixture into the muffin tin.
Bake for about 20 minutes or until a skewer in the middle comes out clean. Stand the muffins int he pan for 5 minutes, and then tip out on to a wire rack to cool.