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Rolled oats add healthy fiber and a chewy texture to these light breakfast muffins.

Source: Midwest Living

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Recipe Summary

prep:
20 mins
cool:
5 mins
bake:
15 mins
total:
40 mins
Servings:
12
Yield:
12 muffins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside.

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  • In a medium bowl, stir together flour, oats, granulated sugar, baking powder, poppy seeds, lemon peel and salt. Make a well in center of flour mixture; set aside.

  • In a small bowl, combine egg, milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).

  • Spoon batter into prepared muffin cups, filling each cup about two-thirds full. Spoon about 1 teaspoon of the lemon curd on top of the batter in each cup.

  • Bake in a 375 degree F. oven for 15 to 20 minutes or until tops are lightly browned. Cool in muffin cups on a wire rack for 5 minutes. Remove from pans. Sift warm muffins with powdered sugar. Serve warm.

Nutrition Facts

184 calories; fat 7g; cholesterol 25mg; carbohydrates 29g; insoluble fiber 2g; protein 3g; sodium 160mg.
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