Friday, March 5, 2010

Lemon Poppy Seed Muffins

1/4 cup quaker oats (quick or old fashioned, uncooked)
1 tablespoon granulated sugar
1 tablespoon margarine/butter or dairy & soy free spread, melted

1 1/2 cups all purpose flour
1 cup quaker oats (quick or old fashioned, uncooked)
2/3 granulated sugar
4 teaspoons poppy seeds
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup fat free milk or almond milk
1/4 cup vegetable oil
2 egg whited or 1 egg, lightly beaten
1 tablespoon lemon juice
2 teaspoons grated lemon peel

Heat oven to 400 degree. Grease muffin pan with Baker's Joy or line with paper baking cups.

Combine streusel ingredients, mix well. Set aside.

Combine dry muffin ingredients. Combine the muffin's wet ingredients and the lemon peel; mix into dry ingredients until moistened. Fill muffin cups almost full. Sprinkle streusel evenly over batter, patting gently.

Bake 18-20 minutes or until light golden brown. Let muffins stand a few minutes; remove from pan.

Makes 1 dozen muffins.

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