I’m not a good baker but sometimes during the weekend, I like to bake something easy like muffin or banana bread. Last weekend I baked these delicious lemon and oatmeal muffins. They require only pantry staple ingredients and ready to eat under one hour. What I love about these oatmeal muffins is they are freezer friendly and healthier than whole flour muffins. Rolled oats also give slightly nuttiness and make these muffins ideal for breakfast.
Lemon and Oatmeal Muffins
- 1 cup rolled or quick-cooking oats
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 teaspoon baking soda
- 1 cup plain yogurt
- 2 medium size free-range eggs
- 1/3 cup olive oil or vegetable oil
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 2 tablespoons sugar
- 3 tablespoons oatmeal
- Preheat oven to 175 C. Spray muffin tins with cooking spray and line the bottom of muffin tins with muffin liners or parchment papers.
- Sift together flour, salt, baking powder and baking soda in a bowl, set aside.
- In another bowl whisk the eggs, sugar, yogurt, oil lemon juice, lemon zest, and vanilla.
- Stir the wet ingredients to the dry ingredients, mixing only to combine.
- Divide batter evenly among prepared cups, fill the cup about three-quarters full. Sprinkle with oats and sugar.
- Bake for about 20 to 23 minutes or until the muffins golden brown and a cake tester inserted in the center comes out clean. Remove from the oven and let it cool on a wire rack.
- Serve warm with lemon curd or keep it in an airtight container and store it at room temperature for 2 to 3 days.