Apricot Poppy Seed Muffin

Preheat the oven to 160°C (fan) and line a muffin tin with paper cases.

Wash the apricots, remove the stones and cut them into small pieces.

In a bowl, thoroughly mix the flour, baking powder and baking soda.

In a second bowl, beat the egg, sugar, poppy seed mix (Mohnback), oil and buttermilk briefly until frothy.

Add the flour mixture to the wet ingredients and fold in briefly until no streaks of flour remain.

Gently fold the apricot pieces into the batter.

Spoon the batter into the cases, filling them about two-thirds to three-quarters full.

Bake the muffins for 20–25 minutes until golden and a wooden skewer comes out clean.

Let the muffins rest in the pan for 5 minutes.

Remove the muffins from the pan and let them cool completely on a wire rack.

Decorate the muffins as desired, for example with powdered sugar, glaze or a few apricot pieces.