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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 muffins 64g Recipe makes 12 muffins) |
||
| Calories 206 | ||
| Calories from Fat 68 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.6g | 11% | |
| Saturated Fat 1.8g | 9% | |
| Monounsaturated Fat 2.1g | ||
| Polyunsaturated Fat 3.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 22mg | 7% | |
| Sodium 133mg | 5% | |
| Potassium 84mg | 2% | |
| Total Carbohydrate 31.1g | 10% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 12.5g | ||
| Protein 4.2g | 8% | |
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Lemon Oatmeal Poppy Seed Muffins
12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup oats
- 2/3 cup sugar
- 4 teaspoons poppy seeds
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup milk
- 1/4 cup oil
- 1 egg or 2 egg whites
- 1 tablespoon lemon juice (I usually omit the lemon juice or peel since my son doesn't like lemon. Instead, I add 1 teaspoon of)
- 2 teaspoons grated lemon rind
Optional Streusel
Directions
1
Heat oven to 400 degrees .2
Line 12 muffin cups with baking cups or lightly grease bottoms only.3
Mix streusel and set aside(I pulse the topping in a mini food processor. I like how the topping comes out this way).4
Muffin: Combine dry ingredients and mix well. Add liquids and mix just until dry ingredients are moist.5
Fill muffin cups.6
Sprinkle streusel over muffins and pat gently.7
Bake 18-20 minutes.8
Note: I made 10 muffins since I fill the pan to the top!
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- Course > Breads > Quick Breads > Muffins
- Course > Breakfast
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Occasion > Brunch
Featured Reviews for This Recipe
From: Chef #792255
On Apr 2, 2008
There are yummy. I used applesauce in place of the oil and it came out fine. They weren't lemony enough for me, so next time I'll add more lemon zest. But generally very tasty.
From: MechanicalJen
On Feb 9, 2008
Made these for breakfast. I had no lemon zest, so I subbed for 1/2 tsp + 1/8 tsp lemon extract. I'll up it to 3/4 tsp next time for more lemony pucker. Also, I did not make the streusel. Used egg whites and skim milk. I love these soo much more than run of the mill lemon poppy seed muffins - these have much more bulk to them, while still being tender. Mine did get slightly crunchy after 18 minutes in the oven, just requires watching closely as they're approaching that time. GREAT muffins, though. Thanks for giving me another reason to look foward to my morning cup(s) of coffee!
From: Nose
On Sep 24, 2005
These have a nice flavor, and an interesting texture from the combination of oats and poppyseeds. The batter was really thick. I had to stir it much more than you really want to stir muffin batter, just to get the dry ingredients mixed in. I thought they might end up like rocks after all that stirring. I compared this to another muffin recipe and the proportions of the dry and liquid ingredients were different here. The muffins rose fine and turned out fluffy and tender, but they are pretty dense.
From: Chef #260353
On Nov 21, 2005
Very nice flavor, definitely a breakfast muffin with the oatmeal density, but a hit overall. I used pastry flour for a lighter muffin, and addded in some wheat germ. Personally i like more lemon flavor. Good rising and the streusel tops it off perfectly. In fact ive started putting it on other muffins.
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