Poppy seed muffins (gluten-free)

Name: Poppy seed muffins (gluten-free)
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 200 g gluten-free flour; 2 TEASPOONS Baking Powder; 1 pinch Salt; 1 TEASPOON ground poppy seed; 125 g Sugar; 2 Eggs (size M); 100 g soft butter; 150 g + 6 tablespoons whole milk yoghurt; 6 TABLESPOONS Strawberry fruit spread without pieces

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

200 g gluten-free flour
2 TEASPOONS Baking Powder
1 pinch Salt
1 TEASPOON ground poppy seed
125 g Sugar
2 Eggs (size M)
100 g soft butter
150 g + 6 tablespoons whole milk yoghurt
6 TABLESPOONS Strawberry fruit spread without pieces

Directions

1
Mix flour, baking powder, salt and poppy seeds. Beat the sugar and eggs with the whisk of the hand mixer until frothy. Add butter and stir in. First stir in flour mixture, then 150 g yoghurt
2
Spread the dough evenly over 6 ovenproof cups (approx. 135 ml content). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Remove the muffins from the oven and let them cool down in the cups. Put 1 tablespoon yoghurt and strawberry fruit spread on each muffin and serve
3
Waiting time approx. 1 hour