Sour Cream Muffins with Poppy Seeds

Delicious cupcakes for tea-coffee, easy to prepare.

Ingredients

Directions

Pour poppy seeds and raisins with hot water and cover. Drain the water from the raisins after 15 minutes. Dry the raisins with a napkin. Drain the water from the poppy after 30 minutes. Put the poppy seeds on a colander covered with gauze in two layers and let the water drain completely.
Melt margarine in a water bath or in the microwave on low power. Cool to room temperature.
Grind eggs with sugar until white, add sour cream, mix. Add melted margarine, then add some of the flour mixed with baking powder and vanilla sugar. To stir thoroughly. Gradually add flour, bringing the dough to a thicker, thicker than pancakes (the dough slowly drips off the spoon). Now add poppy seeds and raisins and mix again. The dough kneading process can be mechanized using kitchen technology.
Place the dough into greased muffin tins. I used paper molds and didn’t grease. Fill the molds 2/3 of the height, the dough will grow.
Decorate with marzipans on top of the muffins. Bake sour cream cakes with poppy seeds in an oven preheated to 190 degrees – 30-35 minutes.
Cool the finished muffins and sprinkle with icing sugar. Thanks for the recipe to Galina Pilipyak.

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