We do our best. You know? Muffins...can be just OK in my opinion...but these are more than just OK. Because, well, we hold ourselves to a higher standard here on Tenina.com. To me muffins are the dowdy cousin of a cupcake and really the only time to eat muffins is in the morning, before noon, when you feel kind of guilty for eating a real cake! So, if you must...eat the muffins. This one is delish...and I have heard that people are subbing out the poppyseeds for chocolate. SHOCK. But you didn't hear that from me.
This recipe appears in Fake Away the very clever ebook full of recipes you know and love from your favourite fast food chains. It is available for SALE here and FREE as an Insider Club Member HERE.
Try some of our other muffin recipes...they are great for school or work lunches!
Cheesy Chive Cornbread Muffins
Blueberry Orange Upside Down Muffins!
Raspberry White Chocolate Muffins
Carrot, Orange and Pecan Muffins
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 60 Grams butter BUY
- 100 Grams raw caster sugar BUY
- 2 eggs
- 2 Teaspoons vanilla bean paste BUY
- 250 Grams pot set yoghurt or plain yoghurt Recipe
- 50 Grams fresh orange juice
- 380 Grams SR flour
- 10 drops doTERRA wild orange oil (optional) BUY
- Zest 1 orange, finely grated
- 1 Pinch pink salt flakes BUY
- 2 Tablespoons poppy seeds
Do
- 1
Preheat oven to 200°C and line a 12 hole muffin tin with papers or silicone liners.
- 2
Place butter and sugar into the Thermomix bowl and blend 6 sec/speed 6.
- 3
Insert Butterfly. Whip 1 min/Butterfly/speed 3.
- 4
Add eggs and vanilla and whip 1 min/speed 3. Remove Butterfly.
- 5
Add yoghurt, orange juice, flour wild orange oil, orange zest, salt and poppy seeds. Just combine 20 sec/Interval. Over mixing will make muffins tough and rubbery, a lumpy mixture is fine.
- 6
Divide between muffin tray and bake 20 minutes or until bouncing back when pressed gently.
- 7
These will freeze really well, but you should warm them up slightly before serving.
