I was inspired by the most delicious ones in Dizengoff, Ponsonby Rd (which they spoil by incuding sultanas!)...
I used this recipe at Taste but adapted it thus, for no particular reason other than that I wanted to use up some different ingredients:
  • oil, to grease
  • 1 tbs poppy seeds
  • 185ml (3/4 cup) milk (I used 1/2 c buttermilk and 1/4 milk)
  • 375g (2 1/2 cups) self-raising flour
  • 155g (3/4 cup) caster sugar (I used a mashed banana so put in less sugar)
  • 1/2 c oil (or 125g melted butter)
  • 2 eggs, lightly whisked
  • 2 tsp finely shredded orange rind
  • 60ml (1/4 cup) fresh orange juice
  • Icing sugar, to dust
  1. Preheat oven to 190°C. Brush twelve 80ml (1/3-cup) capacity non-stick muffin pans with melted butter to lightly grease. Combine the poppy seeds and 60ml (1/4 cup) of the milk in a small bowl. Set aside for 10 minutes.

  2. Combine the flour and sugar in a large bowl. Add the poppy-seed mixture along with remaining milk, butter, egg, orange rind and juice, and stir with a metal spoon until just combined (do not overmix).

  3. Spoon the batter among prepared muffin pans. Bake in preheated oven for 25 minutes or until a skewer inserted into the centres comes out clean. Remove from oven and turn onto a wire rack. Serve warm or at room temperature dusted with icing sugar.

  • You can freeze these muffins for up to 1 month. Cool to room temperature, place in freezer bags and expel air. Label, date and freeze. Place in the fridge overnight to defrost and bring to room temperature before serving.

They were tasty and moreish (David ate two immediately) but not quite as good as the Dizzy ones. I would add some salt next time, and more orange zest and juice.