Lemony Oats Muffins

It was a Sunday morning & there was some free time & the craving for something lemony, as well. 

2 lemons have been sitting in my crisper since last week...

& so, that was my cue to bake. 

beating the 'wet' ingredients

lemon juice & zest

& adding the lemon-y stuff into the 'wet' mixture

the 'dry' mixture - self-raising flour, instant oats & baking powder

ready to fill the muffin cups !

batter being spooned 

sprinkling with rolled oats & extra lemon zest

pretty yellow for a Sunday morning 

Makes 12 big & 16 tiny muffins

Ingredients

• Butter, unsalted, 230g
• Sugar, 200g
• Eggs, 4
• Self-raising flour, 180g
• Instant oats, 60g
• Baking powder, ½ teaspoon
• Lemon zest, 2 tsp
• Lemon juice, 4 tbsp
• Rolled oats (to sprinkle)

Methods

1. Preheat the oven to 175°C.
2. Line muffin trays with muffin cups.
3. Combine butter, sugar and eggs in a large bowl.
4. Using an electronic mixer, beat till smooth.
5. Add in the lemon zest and juice, mixing well.
6. Mix the flour, oats and baking powder in another bowl and stir well.
7. Pour this dry mixture into the wet mixture.
8. Stir until just combined.
9. Fill muffin cups ¾ full.
10. Bake for 25 minutes.
11. Remove from oven and cool on wire rack.
12. Store in air-tight container for up to 5 days.

How was it?

A muffin that fluff up very well. A tad too sweet for my tastebuds. A little too buttery as well.

Better it up!

Reduce sugar to 180g.

Reduce butter to 180g.

If mixture is too dry, add some low-fat milk.

Try a grapefruit, lime & orange twist !

The Verdict

An original recipe by yours truly.