Perfect for breakfast, afternoon tea or as a sweet snack, these Orange and Poppy Seed Muffins are easy, quick to make and absolutely delicious! The perfect mix of sweet, tangy, moist and crunchy.
Preheat your oven on 180'C / 350'F. Prepare a Muffin Pan with Paper Liners (1).
In a large bowl, whisk together the Sugar and Eggs for about a minute, or until froathy.
Add the Canola Oil, Orange Juice, Orange Zest and Greek Yogurt. Whisk together until smooth and combined.
Whisk in the Flour, Baking Powder and Baking Soda (2) until smooth, then add the Poppy Seeds.
Scoop the muffin batter into the muffin pan, then bake for 18 to 20 minutes (more or less depending on your oven) - or until golden and the tip of a small skewer comes out clean.
Notes
If not using paper case / liners, make sure to grease the muffin pan very well so that the muffins don't stick. Once baked, leave to cool down in the pan before removing them - they will start to pull from the edges when they cool down.
I highly recommend mixing the Flour, Baking Powder and Baking Soda together in a separate bowl before adding them to the dry ingredients. This is to make sure the raising agents are evenly distributed into the batter.