These delicious moist muffins are also gluten free! Or you can use regular flour if you don't have a gluten intolerance.
Step 1: Collect your ingredients:
1/2 cup caster sugar + an extra tablespoon
grated rind of one orange
juice of one orange
250g block of cream cheese softened (leave out of the fridge for 1 hour)
100g almond meal
1 tablespoon poppy seeds
1 cup gluten free plain flour
2 teapoons gluten free baking powder
1/4 cup milk
1 tablespoon orange marmalade
Step 2: Mixing the ingredients.
Beat the eggs and sugar until thick and creamy (about 6 minutes in an electric mixer). Fold through the orange rind, juice, half of the cream cheese, the almond meal and the poppy seeds. Add the flour, baking powder and milk.
Step 3: Baking
Spoon into paper lined muffin pan - makes one dozen. Bake in a moderate oven (180oC) for 20 minutes or until golden and spring back when pressed lightly on the top.
Combine the remaining cheese with the marmalade and tablespoon of sugar and use as a spread on top - add a little piece of fresh orange to decorate, or marmalade if you like it.