Blood Orange Poppy Drizzle Muffins Recipes

BLOOD ORANGE & POPPY DRIZZLE MUFFINS

Steps:

• 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.
• 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.
• 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.
• 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.

BLOOD ORANGE AND POPPY POLENTA SHORTBREAD COOKIES

Steps:

• Preheat oven to 350°F. Lightly butter an 8x8" baking pan, preferably metal. Line with parchment paper, creating overhang on 2 sides. Lightly butter parchment. Whisk polenta, salt, and 1 1/2 cups flour in a medium bowl to combine. Place granulated sugar and blood orange and lemon zests in a large bowl and rub together with your fingers until mixture is very fragrant and sugar starts to look a little moist, about 1 minute. Add 1 cup butter and beat with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add vanilla and beat just to combine. Reduce speed to low and gradually add dry ingredients, mixing just until combined. Fold dough with a rubber spatula a few times to incorporate any dry bits in the bottom of the bowl. The dough will be wet and a bit sticky.
• Using floured hands, gently press half of the dough into prepared pan in an even layer. Sprinkle 2 Tbsp. poppy seeds over dough; press gently to adhere. Scatter pieces of remaining dough over and press down into an even layer with floured hands. For a completely flat surface, use the bottom of a straight-sided measuring cup to smooth dough.
• Bake shortbread until edges are golden brown and center is light golden, 25-30 minutes. Let cool in pan.
• Meanwhile, simmer blood orange juice in a small saucepan over medium heat, swirling often, until reduced to 2 Tbsp., 10-12 minutes. Pour into a small bowl and let cool.
• Carefully slide a small knife or offset spatula along sides of pan not lined with parchment paper, then use edges of paper to lift out shortbread onto a cutting board. Using a serrated knife, slice into quarters in one direction, then into eighths in the other direction (for larger bars, just cut in half first). Puzzle shortbread bars back into pan the same way they came out; set aside.
• Add powdered sugar to bowl with reduced juice and whisk until smooth. The glaze should fall off the end of the whisk in a thick, glossy, smooth ribbon. If glaze is not pourable and gets stuck in the whisk, add in water a ½-teaspoonful at a time until you get the right consistency. Drizzle glaze over shortbread in pan and use an offset spatula to smooth all the way to the edges. Sprinkle with more poppy seeds and let shortbread sit until glaze is set, at least 1 hour.
• Just before serving, retrace cuts with a sharp knife and remove bars from pan.
• Do Ahead
• Shortbread can be baked 3 days ahead. Once glaze is set, cover tightly and store at room temperature.

ORANGE POPPY SEED MUFFINS RECIPE

Steps:

• Preheat oven to 350 F. Line a 12 inch muffin baking tin with paper cupcake liners. In a large mixing bowl, sift together both flours, baking powder, and poppy seeds. In another mixing bowl, whisk together brown sugar, eggs, vanilla, yogurt, oil, orange zest and orange-juice concentrate. Using a spatula, fold the wet ingredients into the dry, just enough to combine. The batter will be thick. Divide the batter mong the muffin cups, filling each about 2/3 full. Bake for 25 to 30 minutes, until lightly browned and a toothpick inserted into the middle of the muffin comes out dry. Cool on a wire rack...If using a glaze, blend 1/4 cup confectioners' sugar and 1 tbsp frozen orange-juice concentrate together and drizzle over top.