A basket of warm muffins is a wonderful thing.
It’s especially wonderful when they adorn your kitchen bench first thing in the morning…
…along with a pot of freshly brewed coffee.
Coffee and muffins should be a part of every ones self care routine.
It’s the responsible thing to do.
Do as Kendrick and I do, love yourself.
Orange, Poppy Seed and Pistachio Muffins
150g wholemeal plain flour (I use Atta flour)
150g plain flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
100g brown sugar
Pinch fine sea salt
4 large eggs
120g unsalted butter, melted and cooled slightly
150g shelled pistachios, roughly chopped
1 tablespoon poppy seeds
Preheat the oven to 180°C. Line a muffin tray with paper liners. Set aside.
Finely grate the zest of one orange and set aside. Peel both oranges and cut them into 1 cm pieces. Set aside.
Sift both flours, baking powder, cinnamon, sugar and salt into a large bowl and stir to combine.
In a separate bowl, lightly whisk the eggs. Stir in the cooled melted butter and orange zest. Pour this mixture into the flour mixture and stir until just combined. Do not over mix.
Set aside a handful of orange pieces for the tops of the muffins and add the rest to the batter, alond with half the pistachios and half the poppy seeds. Gently mix until incorporated.
Spoon the batter into the prepared miffing tins and top each with some the reserved orange pieces. Sprinkle with the remaining pistachios and poppy seeds and back for 25 – 30 minutes or until a skewer inserted into the centre comes out clean.
Leave the muffins for cool in the pan for 10 minutes before transferring to a wire rack to cool to warm or room temperature before eating.
adapted from here