Blood orange & poppy drizzle muffins

• light rapeseed or sunflower oil5 tbsp tbsp

  plus a little extra for greasing

• self-raising flour↗300g g
• golden caster sugar↗175g g
• baking powder↗1 tsp tsp
• poppy seeds↗2 tbsp tbsp
• milk↗200ml ml
• large egg↗1
• blood orange↗zest 2

  zest 2, juice 2.5

• granulated sugar↗140g g

Step-by-step instructions

1. 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. 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. 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. 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.