For 1 person
For 1 person
In a bowl, combine the mascarpone and Rascalat, then whisk in the cream.
Season with pepper and let cool.
Whisk the eggs and yogurt, then add the flour and salt and mix.
Stir in the oil, white wine and baking powder, then add the poppy seeds and pepper.
Pour the batter into molds and bake for 20 minutes at 180°C.
Decorate the muffins with the cream and arrange radish slices and a sprig of chives on top.
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