Cherry poppy seed muffins

Ingredients for 1 servings:

• 200 g sour cherries (jar), well drained
• 200 g flour (whole wheat)
• 50 g oat flakes, flower-soft
• 2 tsp baking powder
• ¼ tsp baking soda
• 1 pinch of salt
• ¼ tsp cinnamon
• 50 g vegetable cream, liquid
• 50 g natural yogurt (1.5%)
• 2 eggs
• 70 g brown sugar
• 100 g poppy seeds (poppy seed cake or ready-made poppy seed mix)
• ¼ liter buttermilk
• Powdered sugar for dusting
• Fat for the mold
• possibly powdered sugar for dusting

Instructions

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

low-fat, suitable for low-fat diets – enough for about 12 pieces

Preheat the oven to 200°C (top/bottom heat: 180°C). In a bowl, whisk the eggs together with the plant-based cream, natural yogurt, sugar, poppy seeds, and buttermilk. Combine the flour, oats, baking powder, baking soda, salt, and cinnamon and add to the egg-fat-poppy seed mixture. Stir until just combined; do not overmix. Fold in the cherries. Pour the batter into a greased muffin tin or suitable paper baking cups. Place in the preheated oven and bake for about 25-30 minutes. Once cooled, dust with powdered sugar, if desired. Tips: You can, of course, use regular flour and sugar. The plant-based cream can be replaced with melted butter or margarine. If you don’t like or don’t have poppy seeds, simply use ground almonds or hazelnuts.