Poppy seed pasta muffin

Poppy seed pasta, or noodles, are very popular in Hungary. It’s a sweet dish eaten after hearty soups and stews. Any leftovers can be used to make these tasty little cakes and muffins, which are perfect for picnics, parties and even for school lunch-boxes! This poppy seed pasta muffin recipe is made from scratch – but if you have some leftoverPoppy seed pastajust fold it into the egg-yogurt-butter-vanilla-sugar mixture.

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Prep Time 10

Cook Time 20

Resting Time 4

Total Time 30

Servings: 6 people

Cuisine: Mid&East European

Calories: 1234

Ingredients Method

Ingredients

250 g tagliatelle pasta
50 g powdered sugar
100 g ground poppy seeds
2 large eggs
150 ml buttermilk
2 Tbsp melted butter
2 Tbsp grated lemon zest
1 package of vanilla sugar 10g

Method

Preheat the oven to 180°C.
Cook the pasta according to the package instructions, drain and mix with a little butter .
Mix the icing sugar and poppy seeds.
Mix the melted butter, vanilla sugar and eggs. Add the yoghurt, lemon zest and the poppy-seed/sugar mixture. Fold gently into the pasta .
Transfer the battered pasta into muffin tins or silicon muffin cases using a fork and spoon.
Bake for about 20-25 minutes until golden.
Transfer the muffins to a wire rack to cool .

Poppy seed pasta muffin