Poppy seed and quince muffins

Ingredients for 1 servings:

• 150 g butter
• 250 g flour
• 2 tsp, heaped baking powder
• 2 eggs
• 200 g crème fraîche or sour cream, sour cream or yogurt
• 125 g cane sugar
• 250 g poppy seed mixture, ready to bake
• 4 tbsp quince jelly
• e.g. quince jam or quince bread cubes
• Grease for the baking tray or paper baking cups

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Delicious muffins with a sweet and sour note of quince and hearty poppy seeds

Preheat the oven to 180°C (160°C fan-assisted). Grease the muffin tin or use paper baking cups. Melt the butter and let it cool. Combine the flour and baking powder. Combine the eggs, crème fraîche (or one of the alternatives), sugar, 2 tablespoons of quince jelly, and the cooled butter until smooth. Quickly stir in the flour mixture, followed by 2/3 of the poppy seed mixture. Place 1 tablespoon of batter into each well of the muffin tin. Place a small amount of quince bread cubes or quince purée on top and cover with the remaining batter. Bake the muffins in the preheated oven for 20-25 minutes. Remove and let cool slightly. Combine the remaining poppy seeds with 2 tablespoons of quince jelly, bring to a boil briefly, and spread the mixture onto the still-hot muffins. Let cool completely. Makes approximately 18 muffins.