Poppy seed muffins

Ingredients for 1 servings:

• 160 g poppy seeds, ground
• 250 g flour, gluten-free
• 150 g sugar
• 200 ml milk, lactose-free
• 1 m.-sized eggs
• 1 packet of baking powder
• 1 packet of vanilla sugar
• 2 tbsp oil
• 2 tbsp jam
• 200 g sour cherries, or blueberries, or currants as desired

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Gluten and lactose free

In a bowl, combine the flour with the poppy seeds, baking powder, sugar, and vanilla sugar. Then add the egg, oil, jam, and milk and whisk well. Let the batter stand for 10 minutes. Preheat the oven to 180°C. Grease a muffin tin or line the holes with paper baking cups (preferably paper baking cups). Carefully fold the sour cherries or other fruit into the batter and divide between the prepared muffin tins. Bake at 180°C for about 25 minutes. Don’t forget to test for doneness with a toothpick. If you don’t like the cake too sweet, you can add just 100g of sugar.