We tend to get bored of eating toast or cereal for breakfast every morning, so sometimes I go looking for something yummy to bake so we can keep it for breakfast the following day(s). Sometimes we get frozen mantous or rice rolls (chee cheong fun) from the oriental shop to create some variety as well.
But last weekend, we visited the Subi Station St markets for our weekly fruit & veg shop, and jie went to pick up some veggie chips (of which she has an upsetting story to tell) as well as some poppyseeds.
I’ve never seen poppyseeds until I came to Australia, and they would typically be paired with lemon in a muffin/cake. It doesn’t add much flavour or smell, but it is visually appealing, and adds a bit of texture -sometimes you might bite into a seed when chowing down the muffin/cake.
So since we had them, I decided to hunt down a recipe to use them in. Off i went to Dr. G again.. oh what would I have done if the internet wasn’t around? (probably not writing this post.. but I digress!) And I found this orange and poppyseed muffin recipe from taste.com.au (they have some great recipes there! I’ve used them a few times for dinner ideas before)
Muffins have got to be the easiest thing ever to bake! No gentle folding, or creaming butter and sugar, or need for fancy-schmancy cake mixers. Just measure out the ingredients, put them in a bowl, give it a good stir with a wooden spoon (or spatula, whichever you fancy!), and put them into lined/greased muffin pans! even Becks (our younger sister) should be able to do it! 😛
So thats basically what I did. Measured the ingredients according to the recipe, and about an hour later (taking into account the prep & baking time) we had fresh, hot and fluffy orange and poppyseed muffins ready to be devoured! *lip-licking smiley* (someone sholud create one!)