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Lemon, poppy seed and oat muffins

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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: USA
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 ½ 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

Method
 

  1. Preheat the oven to 200°C. Line a muffin tin with paper cases.
  2. In a large mixing bowl stir together the flour, oats, baking powder, baking soda, poppy seeds and sugar.
  3. 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.
  4. Fill the muffin case two-thirds full with the batter.
  5. 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.
  6. Cool on a wire rack.