Fluffy cocoa poppy muffins with white chocolate sauce
You need:
1 x 250 g Sciaves butter
…2 eggs (size M), 100 g sugar, 1 packet vanilla sugar, 30 g ground poppy seeds, 100 g wheat flour, 20 g cocoa powder, ½ tsp. baking powder, ½ tsp. baking soda, 170 ml milk, 1 tsp. starch, 100 g chopped white chocolate, edible flowers (e. g. horned pansies or cornflowers)
Melt 180 g of butter. Grease 12 heatproof espresso cups/muffin cups. Whip together eggs, sugar and vanilla sugar until thickened. Mix together poppy seeds, flour, cocoa powder, baking powder and baking soda, fold in with melted butter and 3 tbsp. of milk. Bake dough in oven at 180 °C/360 °F (top/bottom heat) for 15–20 minutes. For the sauce, mix together remaining milk and starch, bring to boil, remove from heat. Stir in chocolate and remaining butter. Serve with muffins and flowers. (Serves 6)
