Apple Poppy Seed Muffins

For the apple-poppyseed muffins, butter and flour the wells of the muffin pan.

Chop the ginger. Quarter apples, peel, remove core and chop into cubes. Beat egg yolks with half the honey, sugar, lemon zest, cinnamon and ground cloves. Beat the egg whites with the salt and remaining sugar until firm.

Preheat oven to 170 degrees Celsius. Fold ginger, baking powder, poppy seeds and nuts with the snow into the egg yolk mixture. Fold in butter. Fill dough three quarters high into the cavities, sprinkle with apple cubes.

Bake in heated oven for about 40 min, let cool slightly and remove from the molds. Sprinkle the apple-poppy seed muffins with powdered sugar.

Preparation Tip:

Use fresh ginger for apple poppy seed muffins for an extra fresh flavor!

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