Breakfast muffins

Ingredients for 12 servings:

• 200 g flour
• 3 tsp baking powder
• 1 tsp sugar
• 1 packet of vanilla sugar
• 60 g butter, melted or
• 5 tbsp oil
• 2 eggs
• 150 g natural yogurt
• 20 g poppy seeds, ground or
• 20 g almond(s), peeled and ground or
• 2 tbsp raisins or
• 2 tbsp chocolate sprinkles or
• 2 tbsp cheese, grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

For the batter, mix the flour with the baking powder and sift it into a sealable bowl (approx. 3 liters capacity). Mix with the sugar and vanilla sugar. Add the butter or oil, eggs, and yogurt. Cover the bowl tightly and shake vigorously (for a total of 15-30 seconds) until all the ingredients are well mixed. Stir everything thoroughly again with a whisk or wooden spoon to ensure all the dry ingredients from the edges are incorporated. Stir poppy seeds, almonds, raisins, chocolate sprinkles, or cheese into the batter, if desired. Pour the batter into a muffin tin (for 12 muffins, greased and floured). Place the tin on a rack in the oven and bake at 160-200°C for about 20-25 minutes. Let the muffins stand in the tin for 10 minutes, then remove them from the tin and let them cool on a wire rack. Serve with butter or jam. The muffins taste best warm. They can also be frozen and baked just before serving.