Poppy Seed Apple Muffins with Candied Ginger

For the poppy seed apple muffins with candied ginger, butter and flour the wells of the muffin pan. Place 2 muffin paper cups in each.

Finely chop the ginger. Quarter, peel, stone and dice the apple. Beat egg yolks with half the lemon juice, sugar, honey, cinnamon and ground cloves. Beat egg whites with remaining sugar and salt until firm.

Preheat the oven to 170 degrees. Fold the nuts, baking powder, poppy seeds and ginger with the snow into the egg yolk mixture. Fold in the butter.

Fill three quarters of the batter into the muffin cups, sprinkle with apple cubes.

Bake in the preheated oven for 40 minutes, let cool, remove from the muffins and dust the poppy seed and apple muffins with candied ginger with powdered sugar.

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