Orange poppy seed muffins

Ingredients for 1 servings:

• 275 g flour
• 150 g sugar
• 2 tsp baking powder
• ½ tsp baking soda
• 125 g butter
• 250 g buttermilk
• 2 eggs
• 125 g poppy seeds (poppy seed baking)
• 1 large orange(s), untreated
• 6 tbsp orange liqueur
• powdered sugar
• possibly grease for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Juicy orange and noble poppy – a sophisticated blend for the autumn – winter season

Preheat the oven to 180°C fan/convection oven or 200°C conventional oven. Line the muffin tin with baking cups or grease it. Wash the unwaxed orange and finely grate the zest. In a large bowl, combine the flour, sugar, baking powder, baking soda, and orange zest. Then knead in the cold butter with a mixer or by hand until a fine crumbly mixture forms. In a second bowl, briefly beat the eggs, add the buttermilk, poppy seeds, and orange liqueur, and mix well. Pour the egg mixture onto the flour mixture and mix with a spoon (preferably a large wooden spoon). Stir as little as possible so that the batter is moist but not smooth (I always try to stir no more than 15 times). Don’t worry if the batter looks lumpy; the muffins will be super fluffy later. Fill the cups 2/3 full and bake in the oven for about 20 minutes, until the tops are lightly browned. After baking, let them cool briefly in the pan and then glaze with a glaze made from orange liqueur and powdered sugar. Makes 1-2 muffin trays. If you don’t like orange liqueur, you can of course substitute it with orange juice.