Wednesday, May 28, 2014

Lemon Poppy Seed Oat Muffins

1 cup butter melted
2 1/2 cups unbleached all purpose flour
1 tsp. baking powder
1/2 baking soda
zest and juice of 1 organic lemon
1 1/2 tsp. poppy seeds
1/3 cup granulated sugar
1/4 cup skim milk
1 egg
1 1/2 cup whole rolled oats
Step 1: Pre-heat your oven to 350 degrees.  Whisk together your dry ingredients.
Step 2: Now using a spatula fold in the wet ingredients one at a time.


Step 3: Take out your mini muffin tin, spray lightly with canola oil or line with paper cups.  Then using a small ice cream scooper/cookie scooper, fill each tin about 3/4 with the mixture.

Step 4: Bake for 11-13 minutes or until the bottoms and sides are golden brown. Remove onto a cooling rack and sift confectioners sugar over the top. Enjoy, these go great with coffee or tea :)

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