Blood orange & poppy drizzle muffins


  • 5 tbsp light rapeseed or sunflower oil, plus a little extra for greasing
  • 300g self-raising flour
  • 175g golden caster sugar
  • 1 tsp baking powder
  • 2 tbsp poppy seeds
  • 200ml milk
  • 1 large egg
  • zest 2 blood orange, juice 2½
  • 140g granulated sugar


  1. Heat oven to 200C/180C fan/gas 6 and lightly grease a 12-hole muffin tin. Mix together the flour, caster sugar, baking powder and poppy seeds in a large mixing bowl. In another bowl, whisk together the oil, milk, egg, and zest and juice from 1 of the oranges.
  2. Working very quickly, pour the wet ingredients into the dry and barely mix together with a fork – the mixture should be lumpy, so don’t overwork it. Spoon the mixture into the tins and bake for 10-12 mins until risen and browned.
  3. While the muffins are baking, mix the remaining zest with the granulated sugar in a small bowl. Have the remaining blood orange juice ready too.
  4. Leave the muffins to cool for 2 mins, then transfer to a wire rack. Again working quickly, pour the juices into the sugar mix and spoon some over each muffin, repeating until it is all used up. Leave to set for 5 mins before eating.

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