Preheat oven to 210°C. Butter a muffin tin and powder with flour.
Mix in a bowl flour, sugar, baking powder, poppy seeds, lemon zest, vanilla and salt. Add egg, milk, butter, lemon juice and grated Appenzeller® and mix well with a spatula or dough scraper.
Pour the dough into the cups of the muffin sheet and bake for about 12 minutes.
The muffins should be golden brown.
Allow to cool in the mold before unhinge them.
For the figs heat the oven to 180° C. Wash and dry the figs, then cut in half or quarters and place in a roasting pan . Now baste the figs with a little olive oil and honey. Flavor with Fleur de Sel , Espelette pepper, lemon and fresh thyme .
Cook about 10 minutes in the oven. Again and again sprinkle with its own juices.
For the garnish just cut the curvature of the muffin top and easily undermine the muffins with a knife . Now distribute the baked figs in the wells.
Before the serving wreak with 2 Appenzeller® sticks and sprinkle with thyme .