Orange Poppyseed Muffins by Martha Meinsen Scott

From Linderhof’s Kitchen . . .


Martha Meinsen Scott


Orange Poppyseed Muffins


Morning muffins are often on the breakfast table at Linderhof.     I have one good basic muffin recipe called “Sweet Muffins”. You can add fruit or nuts or flavorings to make different muffins.      And this recipe is almost  as easy as a boxed mix.    Plus the ingredients for the basic muffins are usual in your larder.    This is a version that we like with orange zest, extract and poppyseeds added.




1 egg
1 c. milk
¼ c. vegetable oil or melted butter
1 ½ c. flour
½ c. sugar
2 t. Baking powder
½ t. Salt
Zest of 1 orange
1 t. Orange extract
2 T. poppyseeds


Glaze (optional):


Juice of 1 orange
Enough powdered sugar to make a glaze


Heat oven to 400.     Grease bottoms only of 12 regular-size muffin cups with shortening or line with paper baking cups.       In a large bowl, beat egg slightly. Beat in milk and oil until well blended. Add orange zest and orange extract.


Mix flour, sugar, baking powder and salt in another bowl.      Add to milk, egg mixture. Mix until flour is moistened (batter will be lumpy).  Add poppyseeds and mix again. Spoon into muffin cups.


Bake 20 to 25 minutes or until golden brown.    If baked in greased pan, let stand 5 minutes in the pan, then remove from pan to wire rack.    If baked in paper baking cups, remove immediately from pan to wire rack.


Spoon glaze over the muffins about 5 minutes after removing from oven.


Muffins are best served warm.
Martha Meisen Scott is a local foodie who creates from her home, called Linderhof, in Fort Scott.

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