Citrus Poppy Muffins With Candied Kumquats Recipe By Tasty

Steps:

• Cut a round of parchment paper to fit inside a small heavy saucepan and set aside. Put kumquats in saucepan with enough cold water to cover and bring just to a boil. Drain in a colander and rinse with cold water, then return to pan with 1 1/2 cups sugar, water (3/4 cup) , and a pinch of salt. Cover with parchment round and gently simmer until kumquats are tender and translucent, about 30 minutes. Cool completely in syrup.
• Just before serving, strain kumquats through a sieve set over a bowl and let stand 15 minutes (reserve syrup for another use; see note, above). Roll kumquats in remaining 1/2 cup sugar.
• Do Ahead
• Candied kumquats keep in syrup up to 3 months, chilled. Stain before coating with sugar.

Steps:

• Clean and cut the kumquats.
• Mix all dry ingredients together.
• Mix eggs and oil (or margarine) with electric mixer. Add all other ingredients slowly.
• Scoop into muffin tins with an ice cream scoop. The batter will be runny.
• Bake for 10-15 minutes on medium heat.

Steps:

• Preheat the oven to 200 °C.
• Combine the golden syrup, honey, ginger purée in a pot and bring to a boil. Then, cube the butter and add it to the mix, stir and take it off the heat.
• Add the cream and stir until all the butter has melted
• In a glass bowl, sift the flour, baking powder and baking soda. Add the breadcrumbs, ginger powder and allspice
• Add about 75% of the mix from the pot (keep the rest for the sauce) to it and mix well.
• Butter the muffin tins and fill them nearly to the top. Then, cover them with foil.
• Fill the oven tray with boiling water and put your muffin tins in the tray (at least ⅓ of the tin should be submerged in water - you're creating a water bath).
• Bake until a toothpick poked in the muffin comes out dry (about 30-45 mins, depending on your oven).
• Remove from the oven and let the muffins cool in the tins until you can handle the tins (I used silicon moulds)
• Remove from the tins and cool on a wire rack
• Mix the cream, ginger powder, lemon juice and the remaining liquid mix and lightly whip together.
• Serve muffins hot with cold glaze.
• Enjoy!