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Orange & poppy seed muffins

Serves: 12 muffins
Prep: 10
Cook: 18

    Warm from the oven or as a snack the next day, these fragrant muffins are the perfect treat.


    • 4 Weet-Bix™, finely crushed
    • 1 1/4 cups wholemeal self-raising flour
    • 1 tbsp poppy seeds
    • 1/4 tsp salt
    • Zest from 1 orange
    • 1 cup orange juice
    • 2 eggs
    • 1/2 cup honey
    • 1/4 cup extra virgin olive oil


    1. Preheat oven to 180°C. Lightly coat a 12-hole muffin tin with cooking oil spray, or line with paper liners.
    2. Combine Weet-Bix, flour, poppy seeds, salt 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 18 minutes 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 5 minutes, then turn out onto a rack to cool completely.


    • Batter will be thin when mixed, but will thicken as the Weet-Bix absorbs the liquid – don’t add any additional flour or you’ll end up with tough muffins!
    • If you don’t have wholemeal self-raising flour, replace with regular wholemeal flour and add 1 1⁄2 tsp baking powder.

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