Mix together the flour, caster sugar, baking powder and poppy seeds in a large mixing bowl.

In another bowl, whisk together the oil, milk, egg, and zest and juice from 1 of the oranges.

2)Working very quickly, pour the wet ingredients into the dry and barely mix together with a fork – the mixture should be lumpy, so don’t overwork it.

Spoon the mixture into the tins and bake for 10-12 mins until risen and browned.

3)While the muffins are baking, mix the remaining zest with the granulated sugar in a small bowl.

Have the remaining blood orange juice ready too.

4)Leave the muffins to cool for 2 mins, then transfer to a wire rack.

Again working quickly, pour the juices into the sugar mix and spoon some over each muffin, repeating until it is all used up.

Leave to set for 5 mins before eating