Peel the apple, grate coarsely and sprinkle with lemon juice.
Drain the peach halves and cut into pieces. Mix well flour with baking powder, sugar, vanilla sugar, eggs, yogurt, milk and butter. Divide the dough in half.
Add the grated apple to one half and the poppy seeds to the other half.
Pour the apple mixture into the paper cups (about 20), add the poppy seed mixture and place a peach on top. Bake the muffins at 180°C for about 35 minutes. Dust the cooled muffins with powdered sugar.
If you don’t have any or not enough muffin tins you can also put the paper cups in a cup and bake in them. 4g E, 4g F, 26g KH
