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Orange and Poppy Seed Muffins

Source of Recipe


From "Le Cordon Bleu Home Collection: Muffins"






List of Ingredients



• 2-1/2 cups self-rising flour
  
• 1/4 tsp baking powder
  
• 1/4 cup sugar
  
• 2-1/2 Tbsp poppy seeds
  
• 2 Tbsp finely grated orange rind
  
• 1/3 cup unsalted butter
  
• 1/3 cup apricot jam
  
• 2 eggs
  
• 1/3 cup buttermilk
  
• Confectioners' sugar, to dust
  






Instructions



1. Preheat the oven to 400º F. Grease 10 cups of a 12-cup standard muffin pan with a little melted butter or oil and fill the remaining 2 cups with water. Sift the flour, baking powder and sugar into a large bowl. Stir in the poppy seeds and grated orange rind, and make a well in the center.
   
   
2. Melt the butter and jam in a small saucepan over low heat, stirring until smooth. Remove from the heat. Whisk the eggs and buttermilk together. Add the butter and egg mixture to the well in the dry ingredients. Stir with a metal spoon until the mixture is just combined. Do not overmix -- the mixture should be lumpy.
   
   
3. Spoon the mixture into 10 cups of the muffin pan, filling each cup about three-quarters full. Bake for 12 to 15 minutes, or until a skewer comes out clean when inserted into the center of a muffin. Cool the muffins in the pan for 5 minutes before lifting out onto a wire rack. Dust with sifted confectioners' sugar before serving. These muffins are delicious served with butter.
   
   Makes 10 standard muffins.