Orange, passion fruit & poppyseed muffcakes recipe
Makes 12 muffcakes
For the batter:
225g butter
225g (1 cup) caster sugar
275g (2 1/3 cup) plain flour
3 eggs
250ml (1 cup) milk
75g (1/2 cup) poppy seeds
2 level tsps baking powder
Juice and grated rind of two oranges
Juice of two passion fruit (strain juice through a jelly net)
Lemon icing:
125g (1 cup) icing sugar
2 tbsp lemon juice
1 tbsp water
1. Preheat conventional oven to 170˚C. Mix butter, sugar and orange rind in a bowl with an electric mixer.
2. Add the eggs one by one and mix in thoroughly.
3. Mix in the poppy seeds, milk, flour, baking powder, passion fruit
juice and orange juice. Add some extra milk or juice if the batter is
too dry.
4. Fit a muffin tray with muffin cases and spoon the batter into the
cases. Place in the oven and bake for roughly 45 minutes. Test with a
metal skewer, if the skewer comes out clean, the muffcakes are ready. Allow to cool
before icing.
