Original Recipe by Amy Beh
150g castor sugar
100ml freshly squeezed orange juice
¼ tsp vanilla essence
¼ tsp lemon essence
1 tbsp Cointreau (orange liqueur), optional
1 tbsp finely grated orange rind
30g poppy seeds
Place paper cases in the muffin tin and preheat oven to 180°C.
Beat butter, sugar and essence until light and fluffy. Add orange rind, and eggs, one at a time. Continue to beat until light and creamy.
Fold in sifted ingredients, poppy seeds and enough orange juice, and Cointreau (if using), to get a soft dropping consistency.
Spoon batter into muffin tins, filling to three-quarters full. Bake for 20-22 minutes or until well risen and firm to the touch.