Apple Poppy Seed Muffins
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 ml milk, preferably whole milk
- 100 g poppy seeds
- 200 g apple, cleaned and weihed in pieces
- 200 g spelled flour, (whole rain)
- 2 ½ teaspoons, leveled tartar baking powder or normal baking powder
- 2 egg (s)
- 70 g fructose
- 75 ml rapeseed oil, cold-pressed
- 150 g natural yourt
Print Recipe
Pin Recipe Instructions
- Heat the milk, stir in the poppy seeds and allow to swell. Mix the flour and baking powder.
- Mix eggs with sugar, oil and yoghurt. Add poppy seed milk and apple pieces. Then stir in the flour mixture quickly.
- Fill the dough into 12 molds (greased with rapeseed oil or lined with paper molds) and bake in a preheated oven at 160 ° C (center) for 15-20 minutes until golden brown. Let rest in the molds for a few minutes and then remove them and let them cool down.
- My molds are filled to the brim, but nothing overflows. Otherwise fill 1 to 2 molds more.
- Instead of rapeseed oil, other high-quality and glyxic fat can also be used. According to Glyx, rapeseed oil is a good and healthy fat. If you like, you can also save fat on milk and yoghurt.
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