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

Source: Midwest Living
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Ingredients

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Directions

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  • 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.

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  • 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).

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  • 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.

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  • 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; 7 g total fat; 25 mg cholesterol; 160 mg sodium. 29 g carbohydrates; 2 g fiber; 3 g protein;

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