Lemon Oatmeal Poppy Seed Muffins

These breakfast muffins are perfect with your morning cuppa. The oatmeal makes them tender, but with a unique, nubby texture. A delicious way to eat your grains.

• Ready In: 30 mins
• Yields: 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  eggs 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

• 1  tablespoon sugar
• 1  tablespoon butter
• 1⁄4 cup oats

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!