Apple And Poppy Seed Cakes

• 3 cooking apples small, peeled, cored and grated
• 1 lemon
• 3 1/2 tablespoons butter plus extra for greasing
• 1 tablespoon poppy seeds plus extra to garnish, optional
• breadcrumbs fine, for coating
• 3 medium eggs separated
• 7/8 cup caster sugar
• 1 teaspoon vanilla extract
• 1 pinch salt
• 1 1/4 cups plain flour sifted
• 2 teaspoons baking powder
• custard to serve, optional

1. Preheat the oven to 325u0b0F. Mix the apple with the lemon juice and set aside. Heat the butter in a small skillet, add the poppy seeds and cook, stirring gently, for 2 mins. Remove and cool to room temperature.
2. Grease a 12 hole muffin pan with butter and coat each hole with the breadcrumbs. Shake out any excess breadcrumbs.
3. Using an electric hand whisk, beat the egg yolks with the sugar and the vanilla extract. Beat for 3-5 mins until fluffy. In a separate bowl, beat the egg whites and salt until stiff peaks form.
4. Fold the flour and baking powder into the egg yolk mix, stir in the poppy seeds and the egg whites and finally the apples. Fill the muffin holes so they are two-thirds full. Bake for 25-30 mins until cooked through. Cool on a wire rack for 30 mins. Remove from the muffin pan and serve sprinkled with extra poppy seeds if desired.

apples, lemon, butter, poppy seeds plus, breadcrumbs, eggs, caster sugar, vanilla, salt, flour, baking powder, custard

Taken from www.yummly.com/recipe/Apple-and-Poppy-Seed-Cakes-1410172 (may not work)