Orange and Poppy Seed Muffins (Cupcakes)

• melted butter, to grease
• 1 tablespoon poppy seed
• 185 ml milk (3/4 cup)
• 375 g self-raising flour (2 1/2 cups)
• 155 g caster sugar (3/4 cup)
• 125 g butter, melted
• 2 eggs, lightly whisked
• 2 teaspoons finely grated orange rind
• 60 ml fresh orange juice (1/4 cup)
• icing sugar, to dust

1. Preheat oven to 190C (375F).
2. Brush 12 x 80ml (1/3-cup) capacity non-stick muffin pans with melted butter to lightly grease.
3. Combine the poppy seeds and 60ml (1/4 cup) of the milk in a small bowl, then set aside for 10 minutes.
4. Combine the flour and sugar in a large bowl, then add the poppy-seed mixture along with remaining milk, butter, egg, orange rind and juice, and stir with a metal spoon until just combined (do not overmix).
5. Spoon the batter among prepared muffin pans and bake in preheated oven for 25 minutes or until a skewer inserted into the centre comes out clean.
6. Remove from oven and turn onto a wire rack.
7. Serve, dusted with icing sugar, warm or at room temperature.

butter, poppy seed, milk, flour, caster sugar, butter, eggs, orange rind, orange juice, icing sugar

Taken from www.food.com/recipe/orange-and-poppy-seed-muffins-cupcakes-367591 (may not work)