A classic stirred batter to which pears and ginger are added for flavor. If ginger is less to your taste, replace it with the grated peel of a hot washed lemon. This flavor also goes well with the pears and poppy seeds. To make the muffins juicy, it is worth using ripe pears.
For ten to twelve muffins you will need:
50 grams poppy seeds, 100 grams soft butter, 150 grams sugar, a pinch of salt, two eggs, 100 grams sour cream, two small pears, 20 grams candied ginger, 200 grams flour, a teaspoon of baking powder.
How to prepare the batter and the muffins:
Place the poppy seeds in a frying pan without adding any fat and toast them on a medium heat until they smell slightly nutty. Put the pan to one side and leave the seeds to cool.
Place the softened butter in a bowl and mix until it forms peaks. Add the salt and sugar and mix the ingredients together. Stir one egg at a time into the mixture and beat until light in color. Fold the sour cream into the mixture together with the cooled poppy seeds. Peel and prepare the pears and cut into small cubes. To prevent the flesh from turning brown, add it to the batter immediately after slicing and mix in. Finely chop the candied ginger and add it to the mixture. Now fold in the flour and baking powder mixture until you have an even batter.
Pour the mixture evenly into ten to twelve prepared muffin tins. Bake the small cakes for around 22 minutes on the lowest shelf of the oven preheated to 180 degrees . Test the muffins with a skewer before removing them from the oven to make sure they are cooked through.
Leave the baked muffins to cool briefly in the tray and then sprinkle with sieved powdered sugar.
If you prefer chocolate, you can melt some chocolate and drizzle it over the cooled muffins in thin lines.
The muffins can be stored in an airtight container in a cool place for several days.
Enjoy the juicy pear pieces and the crunch of the poppy seeds when eating these muffins.
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