Rye Macadamia-Ananas Muffins

1. 1 Poppy seeds 6 g
2. 2 Sugar 11 g
3. 3 Eggspack 10 pcs ≈ $1.89 1 pcs
4. 4 Sour cream 15%pack 300 g ≈ $1.60 35 g
5. 5 Dark chocolatepack 90 g ≈ $2.50 3 g
6. 6 Canned pineapplepack 565 g ≈ $2.50 30 g
7. 7 Rye flour 12 g
8. 8 Baking soda to taste
9. 9 Cultured milkpack 500 ml ≈ $2.00 35 ml
10. 10 Wheat flour 20 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Pour boiling water over the poppy seeds and steep for 1 hour

2. Whip the eggs³ with the sugar until smooth

3. Fold in the sour⁴ cream and mix well

4. Sift in the rye flour and baking soda, stirring until just combined

5. Add the pineapple chunks, chocolate chips, drained poppy seeds, and buttermilk, mixing thoroughly

6. Divide the batter evenly into greased muffin cups

7. Bake for 25–30 minutes at 350°F (175°C) until golden and springy

In short

• In the planner this dish is cooked for two days: reheat on day two.