Ingredients

The following ingredients have 4 Servings
  • 1 cup old-fashioned oats
  • 1 cup buttermilk or sour milk
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons poppy seeds
  • ½ cup lightly packed brown sugar
  • 1 egg (room temperature)
  • ¼ cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 4 teaspoons lemon juice (freshly squeezed)
  • zest of two lemons
  • OPTIONAL: 1 tablespoon natural turbinado sugar

Instruction

  • Preheat the oven to 400℉/200℃. Position rack to middle.
  • Paper line 12 muffin cups.
  • Combine oats and buttermilk in small bowl. Let stand while preparing other ingredients.
  • In a large mixing bowl, combine flour, baking powder, baking soda, salt and poppy seeds. Whisk together. Set aside.
  • In a separate bowl, whisk together the brown sugar and the egg.
  • Whisk in the oil, vanilla extract, lemon juice, and lemon zest.
  • Add the oat mixture to this wet mixture and mix well together.
  • Add the wet mixture all at once to the dry ingredients. Stir just until moistened.
  • Fill muffin liners ¾ full.
  • If desired, sprinkle tops with turbinado sugar.
  • Bake for 18-21 minutes or until top bounces back when lightly touched.