Poppy seed muffins

Ingredients for 12 servings:

• 100 g margarine (Sanella)
• 1 pinch of salt
• 50 g honey
• 2 eggs
• 175 g flour (type 550)
• ½ pack of baking powder
• 1 tsp lemon(s) – grated zest (Citroback works too)
• 75 ml milk
• 250 g poppy seeds
• 30 g sultanas
• 30 g almond(s), chopped
• 1 egg yolk
• 1 small bottle(s) of rum flavoring
• 75 g cherry(s), from the jar
• Powdered sugar, for dusting

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

For the batter, mix the margarine, salt, and honey until creamy. Add the eggs one at a time. Mix the flour, baking powder, and grated lemon zest and stir into the batter alternately with the milk. For the filling, place the poppy seed mixture in a bowl. Stir in the sultanas, chopped almonds, egg yolk, rum flavoring, and 3 tablespoons of water. Finally, fold in the well-drained cherries. Pour the batter into a greased (or paper-lined) muffin tin with 12 holes and spread the poppy seed mixture evenly. Carefully pull a wooden skewer through the batter in a circular motion. Bake the muffins in a preheated oven at 175°C (150°C fan-assisted oven) for about 30 minutes. Allow to cool and dust with icing sugar.