Glazed Mini Muffins
- For the muffins
- 150 grams Pastry flour
- 1 teaspoon Baking powder
- 1 pinch salt
- 100 grams softened butter
- 70 grams sugar
- 3 eggs
- 1 packet Vanilla sugar
- 75 milliliters milk
- 20 grams Poppy seeds
- 1 teaspoon organic Lemon peel
Line the muffin tin with paper cases.
For the muffins: Cream the butter until fluffy. Gradually mix in the sugar, eggs and vanilla. Combine the flour, baking powder and salt and add to the butter mixture alternately with the milk. Fold in the poppy seeds and lemon zest.
Distribute teaspoonfuls of the muffin batter into the mini muffin tin and bake on the middle rack of a preheated oven (180°C, approximately 350°F) for about 20 minutes. Remove and cool on a wire rack.
For the glaze: Mix the powdered sugar with the lemon juice until thick and smooth. Top the muffins with the glaze and let dry.
For decorating: Divide the thyme and rosemary sprigs into small pieces. Pluck the flowers off the stem. Whisk the egg white slightly. Gently stir in the herbs and flowers to coat them lightly with the egg white. Sprinkle with sugar and let it dry on a plate. To serve, top the muffins with the decorative herbs and flowers.