The recipe is easy. It is actually a cake recipe. I leave out the Syrup when I made the muffins.
ORANGE AND POPPYSEED SYRUP CAKE
1/3 cup poppy seeds
1/4 cup milk
1 cup caster sugar
1 cup plain flour
1.5 cups SR flour
1/2 cup orange juice
1/2 cup caster sugar
2/3 cup Orange Juice
1/3 cup water
Pre-heat oven to 170 degrees and grease and line a 22cm cake tin (I use a springform).
Combine poppy seeds and milk and set aside for 20 minutes.
Beat butter and sugar until light and fluffy. Add eggs one at a time while continuing to beat.
Fold in sifted flours, juice and poppy seed mixture and pour into prepared tin.
Bake for 1 hour. Stand cake for 5 minutes.
Combine ingredients in saucepan and stir over low heat until sugar dissolves. Bring to the boil. Reduce heat and simmer for a few minutes. Pour hot syrup over hot cake.
To make the muffins just drop the cake mixture into your lined muffin tins and bake until nice and golden - about 15 minutes.