We make it a practice to visit our local Farmer’s Market every weekend. One thing we always get is a five to ten pound bag of oranges. The oranges are wonderful as juice but we also eat them as fresh fruit and I use them in baking. We ate up all of our leftovers for the week already so I was paging through cookbooks looking for dinner. I ran into this recipe for mini muffins and it sounded so good that I decided to bake instead of cook. Luckily my boyfriend volunteered to make egg salad so that we would eat some real food before skipping to dessert.
These muffins are fantastic! They have a clear, fruity orange flavor without the use of any extracts. I made a couple of changes to the original recipe. I used whole-wheat pastry flour instead of white flour. I also thought ¾ cup of sugar was excessive when the muffins included a glaze so I reduced the sugar. I did not substitute olive oil for butter as I often do for muffin recipes because the butter sounded like it would compliment the fruit flavor and boy, did it ever!! I let these muffins be decadent since they would be smaller in size. It was worth it.
Orange-Poppy Seed Mini Muffins
Adapted from Williams-Sonoma Essentials of Baking
3 tbsp poppy seeds
½ cup milk
1 ¾ cups whole-wheat pastry flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tbsp grated orange zest
2 large eggs
½ cup granulated sugar or evaporated cane juice
6 tbsp unsalted butter, melted
¼ cup plus 1 tbsp fresh squeezed orange juice
½ cup confectioner’s sugar
Preheat oven to 400 degrees F. Grease 24 mini-muffin cups. In a small bowl, combine the poppy seeds and the milk. Let stand for 20 minutes. In a medium bowl, stir together the flour, baking powder, baking soda, salt, and orange zest. In another larger bowl, beat the eggs and then mix in sugar, melted butter, ¼ cup of orange juice and the poppy seed/milk mixture. Add the dry ingredients to the wet ingredients and stir until moistened. (Do not over mix). Spoon the batter into the muffin cups, filling each one three fourths of the way full. Bake 12- 14 minutes until a toothpick inserted into the center comes out clean. Let cool for a few minutes. Mix confectioner’s sugar with 1 tbsp. Orange juice until smooth. Drizzle the glaze onto the tops of the muffins.