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Orange & Poppy Seed Muffins

Orange & Poppy Seed Muffins

Orange & Poppy Seed Muffins

Serves: 12

Preparation: 15 minutes

Cooking: 15 minutes



2 oranges
2 free-range eggs
1 ½ cups gluten free flour (or all-purpose flour)
½ cup coconut sugar
¼ cup poppy seeds
½ cup Greek yoghurt (can use plain yogurt)
¼ cup milk (we used almond)
¼ cup butter, softened
1 teaspoon baking soda
¼ teaspoon salt



Preheat the oven to 180°C on fan bake. Grease a muffin tin using olive oil or butter, or line with muffin cups 

Zest the oranges and place zest in a large bowl

Combine the coconut sugar, flour, poppy seeds, baking soda, and salt. Juice 1 orange and mix well

In a separate bowl, whisk the eggs and add the yoghurt, milk and butter. Add the wet ingredients to the dry ingredients and mix gently

Using a tablespoon, scoop mixture into the muffin cups and bake for 12-15 minutes

 To make sure they are cooked through, place a toothpick into 1 of the muffins before removing from oven. If the knife or toothpick comes out clean, they are ready. Let the muffins cool on a wire rack before serving