Orange and poppyseed muffins

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Serves: 24 (34g each)

Category: Muffins


  • 4 Weet-Bix™, finely crushed
  • 1¼ cups wholemeal self raising flour
  • 1 tablespoon poppy seeds
  • Zest from 1 orange
  • 1 cup orange juice
  • 2 eggs
  • ½ cup honey
  • ¼ cup extra virgin olive oil



  1. Preheat oven to 180°C. Lightly coat a 24-hole muffin tin with cooking oil spray, or line with paper
  2. Combine Weet-Bix, flour, poppy seeds and orange zest in a large bowl and stir well
  3. In a jug, whisk together juice, eggs, honey and oil. Add juice mixture to bowl with dry ingredients and stir to just combine
  4. Divide batter into prepared tin. Bake 12 minutes or until muffin tops are golden and spring back when pressed, or when a toothpick inserted into the centre comes out clean
  5. Cool muffins in tin for five minutes, then turn out onto a rack to cool completely.
    Nutrition information panel


Nutrition information panel

Nutrient Per Serve Per 100g
Energy 382kJ 103kJ
Protein 1.7g 5.08g
Total fat 3.14g 8.9g
Saturated fat 0.5g 1.9g
Carbohydrate 9.8g 45.8g
Sugars 7g 20g
Dietary Fibre 1.5g 4.1g
Sodium 62mg 177mg

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