Poppy Seed Pineapple Muffins

For the poppy seed pineapple muffins, preheat the oven to 200 degrees and line a muffin tin with paper cups.

Soak the poppy seeds in lukewarm milk for about 10 minutes, drain the pineapple slices and chop them. Beat the egg with sugar, vanilla sugar, lemon zest and oil.

Pour in the poppy seed milk and sift flour, baking powder and salt over the egg mixture and fold in. Pour the batter into the muffin cups and bake for about 20 to 25 minutes at 200 degrees.

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