Citrus, Poppy Seed & Yogurt Muffins - Recipe

2 cups all-purpose flour
3/4 cup confectioners/icing sugar
1 tbsp. lemon zest
1 tbsp. orange zest
1 tbsp. lime zest
1 tbsp. baking powder
pinch of salt
1 cup fat-free plain yogurt
1/2 cup sunflower oil
1 egg, lightly beaten
3 tbsp. poppy seeds
Preheat the oven to 400F. In a medium bowl, combine the flour, sugar, lemon zest, orange zest, lime zest, baking powder and salt. In a large bowl, beat the yogurt, oil and egg until well blended. Add the flour mixture, and the poppy seeds stirring until just combined. Do not over-mix. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 15 minutes. Remove muffins from the pan and drizzle the tops with yogurt. Serve slightly warm.

Makes approximately 12 muffins

Citrus Yogurt Muffins - Recipe

2 cups all-purpose flour
3/4 cup confectioners/icing sugar
1 tbsp. lemon zest
1 tbsp. orange zest
1 tbsp. lime zest
1 tbsp. baking powder
pinch of salt
1 cup fat-free plain yogurt
1/2 cup sunflower oil
1 egg, lightly beaten

Preheat the oven to 400F. In a medium bowl, combine the flour, sugar, lemon zest, orange zest, lime zest, baking powder and salt. In a large bowl, beat the yogurt, oil and egg until well blended. Add the flour mixture, stirring until just combined. Do not over-mix. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 15 minutes. Remove muffins from the pan and drizzle the tops with yogurt. Serve slightly warm.

Makes approximately 12 muffins

Blood Orange Syrup Cupcakes - Recipe

for the cupcakes:
2 medium blood oranges - peeled and roughly chopped (save the rind for later)
1/2 cup unsalted butter
1 cup confectioners/icing sugar
2 eggs
1/2 cup semolina
1/2 cup almond meal
1/2 cup self-rising flour

1. Preheat the oven to 325F. In a saucepan, cover the oranges with water. Simmer until tender, about 15 minutes. Remove from heat, and set aside to cool. Drain the oranges and puree in a food processor. In a bowl, beat the butter and sugar with an electric mixer until light. Slowly beat in the eggs. Stir in the rest of the ingredients, along with the orange puree, until well combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 35 minutes. Remove pan from the oven and cool for 30 minutes.

for the syrup:
1 peeled orange rind (from the orange used in the cupcake recipe)
1/2 cup confectioners/icing sugar
1 cup water

2. Thinly slice the orange rind, removing the pith. Cut the orange rind into thin strips. In a pan, bring the sugar and water to a simmer, stirring to dissolve the sugar. Add the orange strips and boil uncovered for about 5 minutes (or until tender). Spoon the syrup onto each cupcake, allow to soak through.

Makes approximately 12 cupcakes