Poppy Seed Marzipan Muffins

Summary

Ingredients

• 260 g flour
• 2 ½ teaspoons baking powder
• 0.5 teaspoon ½ baking soda, can also be left out
• 1 egg (s)
• 80 g suar
• 80 ml oil
• 260 g buttermilk, or yourt
• 150 g poppy seed bakin
• 60 g marzipan paste
• 1 pinch (s) salt
• Paper cases

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Instructions

1. Preheat the oven to 160 degrees, gas between level 2 and 3. Line the muffin tray with paper baking cases. If there is no muffin tin, always put 2 paper cases inside each other and place on a baking sheet.
2. Shape the marzipan mixture into 12 balls of the same size and dust with flour.
3. Mix the dry ingredients flour, baking powder, baking soda with a spoon. Mix the moist ingredients of egg, sugar, oil, buttermilk or yoghurt, poppy seeds and a pinch of salt with a whisk.
4. Briefly stir the dry ingredients into the wet ingredients with a fork. Large pieces of flour can remain, it should not be stirred for too long and under no circumstances with an electric stirrer, as otherwise the mass becomes rock-hard when baking.
5. Pour half of the dough into the molds, press a marzipan ball on top, and pour the rest of the dough over it. Bake for 20-25 minutes.
6. Tip:
7. Muffins are very easy to freeze. Simply place in the oven or microwave briefly to defrost.