Instructions
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Preheat oven to 350°F (180°c). Line a 12 cavity muffin pan with paper liners, or spray with non-stick cooking spray.
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In a large mixing bowl combine the self rising flour, sugar and poppy seeds. Stir until well combined.2 cups self rising flour (regular or gluten-free measure-for-measure flour blend),1 cup granulated sugar,2 tablespoons poppy seeds
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To another mixing bowl add the milk, oil, orange juice, egg, vanilla extract and orange zest. Mix until well combined.1 cup whole milk,1/2 cup canola oil,1/4 cup orange juice,1 large egg,1 teaspoon vanilla extract,zest from 1 orange
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Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. DO NOT OVERMIX.
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Divide the batter evenly between the prepared muffin cavities (they will each be almost full to the top).
Bake for 20 minutes, or until a toothpick inserted into the center comes out clean and the muffins are turning golden and cooked through.
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Allow to cool for 10 minutes in the muffin tin before transferring to a cooling rack. Allow to cool completely.
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TO MAKE THE GLAZE: add the powdered sugar to a small bowl. Stir in 1.5 tablespoons of orange juice. You’ll need just enough juice to make a glaze of drizzling consistency (you may need to use more or less than the 1.5 tablespoon of juice).1/2 cup powdered sugar,1.5 tablespoons orange juice
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Drizzle the glaze over the cooled muffins. Allow to set for a few minutes before serving.
