John Myers
Pineapple Poppy Seed Muffins
The perfect pineapple poppy seed muffins recipe with a picture and simple step-by-step instructions.
- 3 tbsp Ground poppy seeds
- 125 ml Lukewarm milk
- 1 Pc. Egg
- 100 g Brown sugar
- 1 packet Vanilla sugar
- 75 ml Sunflower oil
- 1 tsp Lemon zest
- 0,5 Vials Taste of rum
- 1 pinch Salt
- 250 g Flour, preferably type 630 spelled
- 3 tsp Baking powder
- 200 g Pineapple, diced
- Put the poppy seeds in the slightly warmed milk and let it soak for about 10 minutes. If the mixture is too firm afterwards, add a little more milk if necessary. But no more than 175 ml milk in total.
- Whisk egg, sugar and vanilla sugar in a bowl. Stir in oil, poppy seed milk, lemon zest, salt and rum flavor. Mix the flour and baking powder and stir in briefly with the whisk. Not too long, otherwise the dough won’t be fluffy later. Finally fold in the diced pineapple pieces.
- Spread the dough on prepared muffin molds and bake in the preheated oven at 200 degrees top / bottom heat on the middle rack for about 25 minutes.
- You can replace part of the sugar with coconut blossom sugar (tastes very caramel).
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