orange and poppy seed muffins

what you need
2 1/2 cups self-raising flour
teaspoon baking powder
2/3 cup caster sugar
1 1/2 tablespoons poppy seeds
1/3 cup extra-light olive oil
1/3 cup buttermilk
2 eggs, lightly whisked
2 large oranges, rind finely grated, juiced
100g cream cheese
1/4 cup pure icing sugar


what to do
Preheat oven to 200°C. Place twelve 1/2-cup capacity extra-strength muffin cases on a baking tray (see note).
Sift flour and baking powder into a bowl. Stir in sugar and poppy seeds. Make a well in the centre.

Whisk oil, buttermilk, egg, 2 teaspoons orange rind and 1/2 cup orange juice in a jug.

Pour into well. Gently fold until just combined. Three-quarter fill muffin cases with mixture. Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Stand muffins on tray for 5 minutes to cool slightly.

Place cream cheese and icing sugar in a small bowl. Using a wooden spoon, beat until light and fluffy. Add 1/2 teaspoon grated orange rind and 1 teaspoon orange juice and stir until well combined. Spoon mixture on top of muffins.