Can I reveal you a secret about me? I'm not very strong at sweet baking. Remembering all those measurments and proportions is just too much for my busy head. Free-style and improvisation is my second name as far as my cooking is concerned. And baking is still more like alchemy to me 🙂
And that is why all the bakers and confectioners are real heroes to me. And that is why I'm shamelessly using bakig recipes which are tested and proven. Usually I'm adding my personal touch to them but in case of these muffins it would be a culinary sacrilege. They are just PERFECT! I've found this recipe on www.mojewypieki.com which is an amazing blog full of great inspirations. If you are cakes, cookies, bread or buns lover this is definitely a place for you to visit.
Makes 12 muffins
- 150 grams peanut butter
- 4 large eggs
- 400 grams poppy-seed filling (store-bought or home-made, the recipe below)
- 3 tbsp honey
- 1 apple, shredded coarsly
- 2 tsp bakig powder
- 20 grams butter
- 80 grams milk chocolate
All ingredients should be in a room temperature!
Preheat the oven to 170 degrees C (no fan).
Place peanut butter in a mixing bowl. Mix.
Add eggs, one by one mixing until you get a nice, smooth batter.
Add the rest of ingredients and mi using a spoon until everything is nicely combined.
Layer the muffin tins with baking cups. Fill them with the batter almost to the full.
Bake 25-30 minutes or until a toothpick comes out clean. Remove from the oven and cool down on a rack.
Put butter and chocolate in a bowl and melt them in a water bath. Stir to combine.
Top the muffins with warm chocolate. Sprinkle crushed peanuts on top.
To make a home made poppy-seed filling you will need:
- 500 g poppy-seeds
- 100 g raisins
- 100 g dry cranberries
- 3 tbsp honey (or more if you like it more sweet)
- 2 tsp almond extract (optionally)
- 1 tsp cinnamon
- 1 tbsp soft butter
- 1/2-3/4 cup candied orange peel
- delicacies: walnuts or pecans, almonds, chopped dry fruits (apricots, plums, dates)
Cover the poppy-seed with boiling water. If the whole water soaks into the poppy-seeds, pour some more until it is totally covered. Set aside until cool down completely (you can leave it overnight). Drain the excess of water and mince the poppy seeds twicely in a mincer. Add the remaining ingredients and mix everything until well combined.