Instructions: Spray a 12-cup muffin pan with cooking spray and set aside. Heat oven to 350 degrees.In a large measuring cup, combine the poppy seeds with the buttermilk; set aside to soak while preparing the rest of the batter.

In the bowl of a heavy-duty mixer, beat the butter on medium speed until creamy. Add sugar gradually and continue beating until light and fluffy, about 2 minutes. Add vanilla and orange oil or extract. Add eggs, one at a time, beating well after each addition and scraping down the bowl once or twice.

Stir together the flour, orange zest, baking powder, soda, nutmeg and salt. In alternating batches, add the dry mixture and the buttermilk to the batter, beating just until blended.

Divide the batter between the prepared muffin cups. Bake 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan 5 minutes before unmolding onto a wire rack.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.