Orange and Poppyseed Muffins

Method

1. Preheat oven to 180°C. Lightly coat a 24-hole muffin tin with cooking oil spray, or line with paper
2. Combine Weet-Bix, flour, poppy seeds 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 12 minutes or 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 five minutes, then turn out onto a rack to cool completely.
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