Orange-Poppy Seed Mini-Muffins

These are "K"'s favorite breakfast treat. They are very moist and exceptionally good slathered with butter.

3          tbsp    poppy seeds
1/2       cup      whole milk
1 3/4    cups     all-purpose flour
2          tsp       baking powder
1/2       tsp       baking soda
1/4       tsp       salt
2          tbsp    grated orange zest
2          large    eggs
3/4       cup      granulated sugar
6          tbsp    unsalted butter, melted
1/2       cup      fresh orange juice, plus one tbsp
1/2       cup      confectioners' sugar


Preheat oven to 400°.

In a small bowl, combine the poppy deeds and milk and let stand for 20 minutes.

In a medium bowl whisk together flour and next 4 ingredients (through orange zest). Set aside.

In a large bowl, beat the eggs on low until blended. Add the granulated sugar, butter, the 1/2 cup of orange juice, and the milk-poppy seed mixture; beating on low speed until just combined.

Spoon the batter into oiled mini muffin cups; about three quarter full. Bake 12-14 minutes or until a toothpick inserted in center of muffin comes out clean. Let cool for two minutes then turn out.

To make the glaze, in a small bowl, stir together the 1 tbsp orange juice and confectioners' sugar until it is smooth. Drizzle over the muffins.

Yields: about 24 mini-muffins
This recipe was adapted from Williams-Sonoma Essentials of Baking.