Eggnog poppy seed muffins

Ingredients for 24 servings:

• 130 g butter, soft
• 100 g sugar
• 1 packet of vanilla sugar
• 2 eggs
• 30 g cornstarch
• 1 ½ tsp baking powder, levelled
• 50 ml egg liqueur
• 50 g poppy seeds
• 200 g whipped cream
• 1 pack of dessert sauce vanilla flavor (no cooking)
• 50 ml egg liqueur
• 150 g flour (wheat flour)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

for 24-piece mold

Grease and flour the mini muffin tin. Preheat the oven. Conventional heat: about 180°C, fan-assisted heat: about 160°C. Sponge batter: In a mixing bowl, cream the butter with a hand mixer (whisk) until smooth. Gradually add the sugar and vanilla sugar, stirring constantly, until the mixture forms a thick batter. Beat in each egg on high for about 30 seconds. Mix the flour with the cornstarch and baking powder and stir in alternately with the egg liqueur on medium speed. Then briefly fold in the poppy seeds. Pour the batter evenly into the holes and place the tin on the oven rack in the lower third of the oven. Baking time: about 20 minutes. Remove the muffins from the holes and let them cool on a wire rack. Whip the cream with the dessert sauce until stiff peaks form. Briefly stir in the egg liqueur. Place the egg liqueur cream into a piping bag fitted with a 10 mm star nozzle and pipe decorative tufts onto the muffins. Serve the remaining cream over the muffins. Sprinkle with poppy seeds, if desired, and place in small paper baking cups for serving. TIPS: Place the batter in a freezer bag. Seal the bag tightly, snip off a small corner, and pipe the batter into the cups. For Easter muffins, place small, colorful, coated eggs in the cream. Or, using a little melted chocolate, pipe decorations, such as bunnies, chicks, or eggs, let them set, and then place them in the cream. Without the cream puffs, you can prepare the muffins a day in advance or freeze them.