Poggy Seed Muffin (poppy seed and lemon muffin)

Name: Poggy Seed Muffin (poppy seed and lemon muffin)
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 3 untreated lemons; 5 TABLESPOONS Milk; 175 g Butter; 2 TABLESPOONS + 125 g sugar; 50 g ground poppy seed; 1 package Vanillin sugar; 3 Eggs (size M); 150 g Flour; 1/2 package Baking Powder; 300 g Double cream cream cheese; 150 g Icing sugar; 24 Paper sleeves

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

3 untreated lemons
5 TABLESPOONS Milk
175 g Butter
2 TABLESPOONS + 125 g sugar
50 g ground poppy seed
1 package Vanillin sugar
3 Eggs (size M)
150 g Flour
1/2 package Baking Powder
300 g Double cream cream cheese
150 g Icing sugar
24 Paper sleeves

Directions

1
Wash the lemons, grate the peel from two pieces. Squeeze the juice. Melt milk, 50 grams of butter and two tablespoons of sugar. Add poppy seeds, six tablespoons of lemon juice and the rind of one lemon. Simmer for four minutes and let it cool down again a little.
2
Cream 125 grams of softened butter, 125 grams of sugar and vanillin sugar. Stir in the eggs one by one. Mix flour and baking powder. Alternate with the poppy seed mixture and stir in briefly. Place two paper sleeves in each of the cavities of a muffin tin (twelve cavities) and spread the dough in them. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20 to 25 minutes. Let the muffins cool down. Whip cream cheese, icing sugar and six tablespoons of lemon juice. Spread over the muffins.
3
Place two paper sleeves in each of the cavities of a muffin tin (twelve cavities) and spread the dough in them. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20 to 25 minutes. Let the muffins cool down. Whip cream cheese, icing sugar and six tablespoons of lemon juice. Spread over the muffins. Sprinkle with remaining lemon peel
4
30 minutes waiting time