Poppy Seed Muffins in Heart Shape

For the poppy seed muffins, grind the poppy seeds, grate the orange zest and squeeze the juice. Separate eggs and beat egg whites until stiff. Cream butter or margarine, egg yolks and sugar.

Mix poppy seeds with cake crumbs and add to butter cream. Mix in orange zest and juice as well. Finally, fold in the beaten egg white.

Pour the batter into silicone muffin tins and bake at 170 °C for about 30 minutes. Use a larger heart cookie cutter to cut out hearts from the red fondant and a smaller heart cookie cutter to cut out hearts from the white fondant and decorate the poppy seed hearts with them.

Preparation Tip:

Of course, you can also bake the poppy seed muffins in normal ramekins and decorate them according to your own taste or not decorate them at all.

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