Ingredients :
Spelt flour – 180 g
Jerusalem artichoke syrup – 100 ml
Leavening agent – 2 tsp.
Banana – 1 pc.
Butter – 2 tbsp.
Milk – 1 tbsp.
Poppy – 50 gr
Cinnamon – to taste
If desired, the muffin can be soaked with a mixture of syrup of Jerusalem artichoke, lemon juice and water.
Preheat the oven to 180 degrees. In a bowl, mash the banana, pour in the milk, topinambour syrup and oil. Add the rest of the ingredients and mix until smooth. For more flavor, you can grind the poppy seeds in a chopper.
Place the prepared batter into a mold and bake for 35-40 minutes, until a toothpick comes out of the muffin dry. If desired, the muffin can be soaked in a mixture of topinambour syrup, lemon juice and water.
Have a nice meal!
