Eggless orange poppyseed muffins

Light and fluffy , easy to make eggless orange poppyseed muffins

Ingredients

125 grams or 1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
70 grams or 1/3 cup granulated or castor sugar
1 tablespoon poppy seeds
1 tablespoon orange zest from one orange
56 grams or 1/4 cup butter melted and cooled
60 ml or 1/4 cup milk at room temperature
60 ml or 1/4 cup yoghurt at room temperature
2 tablespoons orange juice fresh or reduced from 1/4 cup
3 tablespoons granulated sugar for sprinkling on top

Instructions

Preheat your oven to 180 C or 350 F. Grease a 6 cavity muffin tray or use muffin liners.
Optional steps : 1. In a pan over medium heat , roast the poppy seeds for few minutes. Cool and keep aside. 2. In a saucepan , bring 1/4 cup fresh orange juice to a boil. Simmer for a few minutes until reduced to half or 2 tablespoons.
In a large bowl, rub the zest into the sugar for a couple of minutes.
Add the flour , baking powder, baking soda, salt and poppy seeds. Whisk until combined.
In another bowl , stir together the butter, milk, yoghurt and orange juice.
Whisk the wet ingredient mixture into the dry ingredient mixture ONLY until combined.
Using an Ice cream scoop or spoon, divide the batter into the prepared pan/ liners.
Sprinkle about 1/2 tablespoon sugar on top of each muffin.
Bake at 180 C for 24- 26 minutes until top is golden brown, a toothpick inserted in the centre comes out clean.
Enjoy warm or cooled!

Notes

This recipe yields 6 large muffins. If using a muffin tin, you may get 8 muffins (check if they are done at 20 - 22 minutes).
The recipe can be doubled.
Reduced (concentrated ) orange juice and zest give a better flavour. You can skip both steps if needed.
I used regular indian poppy seeds (khus khus). You can leave them out for plain orange muffins.
My measuring cup is 240 ml