Since I an at ny current job I almost have not time for nothing, so there is barely more baking then my TWD-"duties" in my house. The last time Muffins haven been on the schedule was in back in October 2009, just shortly before I joined the group. Therefore, my last muffin baking is almost a year ago. Unvelievable...
I like poppyseed very much. Poppyseed is something very familiar in the Austrian sweet kitchen. We do a lot with it, not only for dessert, but we also make sweet main-courses with poppyseed.Did you know that poppysedd doens't exist in the French cuisine? Strange, isn't it? The just don't plant it, therefore they don't use in the kitchen.
Well, so much for the intro, now the main part. I was excited to make muffins but couldn't decide wheather to fill them or not, so I made what I always make, when I am indecisive - I made both.The first batch came out a bit underdone, although I baked them for about 22 minutes. Nevertheless, some tops broke up and the raspberry jam came out a bit, but I don' think that's any harm (that's the very light couloured ones). The second batch was without filling (these are the little ones in the paper molds). But the third batch, this time filled with strawberry jam, came out perfect in colour and shape.
The one I did taste was just wonderful. The sweet-sour mix in combination with the poppyseed is a wonderful flavour!
Thanks a lot to Betsy of A Cup of Sweetness who did choose Muffins after such a long time and opted for this great recipe. Go to her page for the recipe or have a look at Dorie's book (page 11 and 11).
