makes one dozen
Music Pairing: Love is Here to Stay by Louis Armstrong with Ella Fitzgerald
You can swap in almond, soy or coconut milk to make these muffins dairy-free.
1 3/4 cups (254 grams) All-Purpose Baking Mix (on page 20 in Homemade with Love)
1 tablespoon (9 grams) poppy seeds
3/4 cup (150 grams) granulated natural cane sugar
Freshly grated zest of 1 orange (1 gram)
1/2 cup (125 ml) olive oil
3/4 cup (187 ml) milk
1 large egg
Preheat the oven to 350F (180C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the baking mix, poppy seeds, granulated sugar, and orange zest to combine.
In a separate bowl, beat the olive oil, milk and egg together with a fork. Pour over the flour mixture and, using the same fork, stir until the batter is just combined, and there are no visible traces of flour.
Fill each muffin cup with a generous 1/4 cup of the batter. Bake until the edges are golden, and a skewer inserted in the center comes out mostly clean, about 25 minutes.