Yoghurt muffins with kumquats and poppy seeds

Kumquats are unique citrus fruits because they can be eaten raw with the skin.

Sweet - sour - bitter, this is how you can describe the taste of kumquat, so when we bite into the whole fruit, we have an interesting taste sensation...
But watch out for the seeds, they are exceptionally large considering the size of the fruit. < / p>

The combination of kumquats and poppy seeds in a sweet cupcake turned out to be quite an interesting combination of flavors and structures.

I also recommend other kumquat recipes:

• Green Kumquat Spinach Cocktail

12 pieces of cupcakes came out of the given proportions.

Ingredients

250 g of flour

100 g of sugar

20 g of poppy seeds

1 teaspoon of baking powder

1 teaspoon of baking soda

a pinch of salt

150 g kumquats

150 ml of natural yoghurt

50 ml of orange juice

3 eggs

100 g of butter

powdered sugar for dusting

Execution

Melt the butter and cool it down.

Thoroughly wash the kumquats, dry them and cut them into thin slices. We get rid of the seeds, put aside the nicest slices for decoration, three pieces for each cupcake. The rest can be cut finer, but it is not necessary.

In one bowl, mix together: eggs, yogurt, cooled down butter, orange juice and sugar. In the second bowl, mix the remaining ingredients: flour, baking soda, baking powder, poppy seeds and salt.

Combine dry ingredients with yoghurt mass, add crushed kumquats and mix gently.

Line the muffin mold with muffins.

How to make muffin curlers?

Fill the molds with the ready mixture, put three slices of kumquats on top of each and put them in the preheated oven to 175 ° C. Bake for about 25 - 30 minutes or until the so-called dry stick.

Sprinkle the cooled muffins with powdered sugar.

Enjoy your meal!

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