Here is another breakfast option that I have baked for my family this week. I have always loved the moist texture and yummy citrus taste of lemon poppy seed bread and when I found this recipe with oatmeal added and in the form of muffins, I was hooked.
Three out of my four kiddos begin taking ISTEP tests again next week and I worry that their minds will begin to day dream if their tummies aren't satisfied with a healthy breakfast. Studies have shown that oatmeal is a perfect breakfast for students' brain power because it's a slow burning carbohydrate that is full of rich nutrients. With the oatmeal added these muffins are a perfect way to sustain not only their hunger but their brain power too! A definite win for all!
Personally, I loved the texture and taste of these little muffins, but I believe I baked them a little too long because they were a little on the dry side. Therefore, these weren't a huge hit with the kids. When I bake them this weekend for the upcoming testing week, I plan to increase the lemon juice for even more citrus taste, decrease the amount of poppy seeds (because of my picky eaters), and be REALLY careful on the baking time. :) The original recipe called for an optional streusel topping but since the kids LOVE anything iced, I whipped up a glaze consisting of confectioner's sugar and lemon juice. Wow, it was perfect for the muffins!
From the heart of my kitchen to yours, may your experience be fun and the food always flavorful. Enjoy!
Lemon Oatmeal Poppy Seed Muffins
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 egg or 2 egg whites
1 tablespoon lemon juice
2 teaspoons grated lemon rind (I omitted)
1 tablespoon sugar
1 tablespoon butter
1/4 cup oats
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.
4. Combine dry ingredients and mix well. Add liquids and mix just until dry ingredients are moist.
5. Fill muffin cups 2/3 full.
6. Sprinkle streusel over muffins and pat gently.
7. Bake 18-20 minutes. (Watch carefully-don't overbake!!)
Source: Recipe Zaar