Name: Lemon, poppy seed and oat muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1½ cup flour; 1 cup porridge oats; ½ cup unrefined cane sugar (light); 2 Tbsp poppy seeds; 2 tsp baking powder; ½ tsp baking soda; 1 large egg; ¼ cup oil; ¾ cup of milk or oaty milk; Grated zest of 1 lemon; 1 Tbsp lemon juice; Topping:; 3 Tbsp oats; 1 Tbsp unrefined cane sugar; 1 Tbsp soft butter (or dairy-free margarine)

Lemon, poppy seed and oat muffins

17 Apr 2015

by Dinna

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Background

These zesty lemon, poppy seed and oat muffins come with a yummy, crunchy topping! They are the perfect accompaniment to a cup of coffee. Also they're more healthy than normal muffins.

Ingredients

1½ cup flour
1 cup porridge oats
½ cup unrefined cane sugar (light)
2 Tbsp poppy seeds
2 tsp baking powder
½ tsp baking soda
1 large egg
¼ cup oil
¾ cup of milk or oaty milk
Grated zest of 1 lemon
1 Tbsp lemon juice
Topping:
3 Tbsp oats
1 Tbsp unrefined cane sugar
1 Tbsp soft butter (or dairy-free margarine)

Instructions

Preheat the oven to 200°C. Line a muffin tin with paper cases.
In a large mixing bowl stir together the flour, oats, baking powder, baking soda, poppy seeds and sugar.
In another bowl beat the egg lightly, add the oil and milk. Pour this mixture into the flour and combine. Stir in the grated lemon zest and lemon juice.
Fill the muffin case two-thirds full with the batter.
Crumble the butter with the oat & sugar. Top the muffins with the crumble, pressing down gently. Bake in the oven for about 20 minutes until golden brown.
Cool on a wire rack.