Apple poppy seed muffins

Ingredients for 1 servings:

• 100 ml milk, preferably whole milk
• 100 g poppy seeds
• 200 g apple, peeled and cut into pieces
• 200 g spelt flour (wholemeal)
• 2 ½ tsp, leveled cream of tartar or regular baking powder
• 2 eggs
• 70 g fructose
• 75 ml rapeseed oil, cold squeezed
• 150 g natural yogurt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Whole grain, low in calories and fat. Glycemic index (GI) compatible.

Heat the milk, stir in the poppy seeds, and let it swell. Mix the flour and baking powder. Whisk the eggs with the sugar, oil, and yogurt. Add the poppy seed milk and apple pieces. Then quickly stir in the flour mixture. Pour the batter into 12 baking dishes (greased with rapeseed oil or lined with paper baking cups) and bake in a preheated oven at 160°C (center oven) for 15-20 minutes until golden brown. Let it rest in the dishes for a few minutes, then remove and let it cool. I filled the dishes to the brim, but nothing overflowed. If not, fill one or two more dishes. Instead of rapeseed oil, you can use other high-quality, low-glycemic fat. According to the glycemic index (GLY), rapeseed oil is a good and healthy fat. If you like, you can also cut down on the amount of milk and yogurt.