Name: Poppy seed pasta muffin
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 250g tagliatelle pasta; 50g powdered sugar; 100g ground poppy seeds; 2 large eggs; 150ml buttermilk; 2 Tbsp melted butter; 2 Tbsp grated lemon zest; 1 package of vanilla sugar (10g)

Poppy seed pasta muffin

21 Jun 2015

by Emese

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Background

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 leftover Poppy seed pasta just fold it into the egg-yogurt-butter-vanilla-sugar mixture.

Ingredients

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

Instructions

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 .

Tips

You can make a more fluffy version by separating the eggs. Mix the yolks with the butter, yogurt, lemon zest, vanilla sugar and poppy seeds and fold in the pasta. Beat the egg whites and icing sugar into a hard foam and fold it gently into the pasta mixture. Fill the cases with this batter and put them into the oven.