In a bowl, mix the flour with the poppy seeds, baking powder, sugar and vanilla sugar. Then add the egg, oil, jam and milk and mix well with a whisk. Let the dough stand for 10 minutes.
Preheat the oven to 180° C. Grease a muffin tray or place paper cups in the cups. Prefer paper cups.
Now carefully fold the sour cherries or other fruit into the batter and spread into the prepared muffin cups.
Bake at 180° C for about 25 minutes. Don’t forget to test with a toothpick. If someone does not like the cake so sweet, he can add only 100 g of sugar.
