I'm very much looking forward to taking up baking and blogging again. First, however, I will enjoy the remaining time with my baby so close to me and then, when she's finally here, I guess, it will take some time to get used to a new rhythm. But I'll be back, I promise!
In the meantime, I wish you all the best. Love, Katrin
(from the lovely Zucker, Zimt und Liebe by Virginia Horstmann)
3/4 teaspoons baking powder
one pinch of salt
1 tablespoon poppy seeds
2 tablespoons greek yogurt or crème fraiche
240ml vegetable oil
vanilla seeds of one vanilla pod
for the icing:
100g icing sugar
1-2 tablespoons milk
The recipe says that these ingredients make about 8 muffin-sized cakes, I ended up with more.
Preheat the oven to 200°C. Line your muffin tin with paper cases.
In a bowl, mix flour, sugar, baking powder, salt and poppy seeds and set aside. In another bowl, combine milk, crème fraiche (or yogurt), oil, eggs and the vanilla seeds. Add the dry ingredients this this mixture and beat well until you have a smooth batter. Don't overmix, the cakes won't be as fluffy otherwise.
Fill your dough into the prepared cases and bake for about 20-25 minutes. Test with a wooden skewer, whether they are done. No dough should stick to the skewer.
When the cakes have cooled down, prepare your icing. In a bowl, mix icing sugar and milk until smooth. Spread onto your muffins and sprinkle with poppy seeds or sugar pearls. Stored in an airtight container, these little cakes keep for about 3 days. I even thought, their flavor improved after one day.