So this is a recipe my brother made at school and brought home for me to try. I’ve made them once before but found them a little bland so I made a syrup to drizzle on top this time around. Here is the recipe:
2 cups self-raising flour
1/2 cup sugar
4 tsp poppy seeds
Rind of 1 orange
2 eggs, lightly beaten
1/2 cup of vegetable oil
1 cup of milk
Juice from 1 orange
1/2 a cup boiling water
1 cup of icing sugar
Juice of 1 orange
1. Preheat oven to 180 degrees.
2. Sift flour and sugar into a large bowl.
3. Stir through poppy seeds and orange rind.
4. Whisk together eggs, oil, juice and milk in a seperate bowl.
5. Add liquid ingredients to dry ingredients, folding until combined.
6. Spoon mixture into muffin pans.
7. Bake for 12 minutes until browned.
8. While the muffins are baking prepare the syrup by dissolving the icing sugar in the water. Then add the orange juice and stir. It should be a thin syrup.
9. Once the muffins are cooked drizzle the syrup on them while they are still in the pan.
10. Drizzle syrup on each muffin a few more times until it is sticky to touch.
The only thing else I did differently this time was make mini muffins instead of regular sized ones. Only because my grandma didn’t have any other pans. If you need to make bigger ones just adjust the cooking time.
This recipe was given to me by my Uncle for Christmas. It came in a cute jar with all the dry ingredients already measured! Anyway it is quite simple and tastes like an ANZAC biscuit with something extra (choc chips and cranberries). Here is the link to the recipe:
It’s 2016 now and Christmas just passed, so naturally I’ve been doing some baking. Which is why I made 3 batches of this. I can safely say the recipe works. It is good to be very exact when measuring out the rum otherwise the batch will be too potent and strong. My aunt gave me this recipe so here it is with minor alterations:
1/4 cup (50g) chopped raisins (this is optional)
1/4 cup (60ml) dark rum
3/4 cup (65g) desiccated coconut
2 cups chocolate cake crumbs
1/4 cup (60ml) sweetened condensed milk
Chocolate sprinkles to coat
1. Combine the raisins and one table spoon of rum in a small saucepan over low heat. Bring to a simmer.
2. Remove from heat and set aside for 5 minutes to macerate.
3. Place the raisin mixture, the remaining rum (if you aren’t using raisins take a teaspoon out anyway), cake crumbs, coconut and condensed milk in a medium bowl.
4. Stir until well combined.
5. Place the chocolate sprinkles in a bowl and get a container ready. Then roll a teaspoon of mixture into a ball and coat with sprinkles to be placed in the container. Repeat until all mixture is used.
The only thing I changed in this recipe was the way of forming the rum balls. . The original method said to roll them, then place them on baking paper and then coat them. This seemed a bit unecessary to me. I also added some information on how to make them without raisins.