Apple Muffins with Poppy Seeds and Candied Fruit

When autumn arrives and apples become inexpensive, the author makes these apple muffins. The source estimates about half an hour for preparation and suggests using leftover poppy seeds and candied fruit.

Ingredients

• 150 g all-purpose flour
• 50 g butter
• 1 tablespoon baking powder
• 100 g sour cream
• 2 eggs
• 100 g sugar
• 1–2 apples, depending on size
• 2 tablespoons each of poppy seeds and candied fruit
• a pinch of salt

Method

1. Sift the flour, add the baking powder, and mix.
2. In another bowl, whisk the eggs and sugar until foamy. Gradually add the sour cream and whisk again. The mixture may settle slightly.
3. Melt the butter and let it cool until it is no longer hot. Pour it into the sour-cream and egg mixture in a thin stream while continuing to whisk.
4. Add the flour mixture and fold gently until the batter is smooth. Do not taste raw batter: raw eggs and flour can contain harmful bacteria. Wash hands, bowls, utensils, and work surfaces afterward.

5. Add the apples, grated on the medium holes of a grater. Soak the poppy seeds in warm water, then drain them in a sieve. Add the candied fruit, chopping any large pieces.
6. Fold everything together gently.

7. Divide the batter among silicone molds without filling them to the top.
8. The source does not specify an oven temperature. Do not rely on time alone: follow the guidance for your oven and molds, begin checking the muffins at about 20 minutes, and make sure a wooden skewer comes out without wet batter. Use oven mitts.

9. Let the muffins cool slightly before removing them from the molds. Decorate with cream if desired. If cream is added, do not leave the finished muffins at room temperature for more than two hours; refrigerate them for storage.

This is what the muffins look like inside: