Shelly's Recipe

LEMON POPPY SEED MUFFINS

Category: Muffins

1 cup flour
1 cup rolled oats
1/2 cup sugar
1 tbsp baking powder
1 tbsp poppy seeds
1 tbsp finely shredded lemon or lime peel
1/2 tsp kosher salt or 1/4 tsp salt
1 egg, slightly beaten
3/4 cup milk
1/4 cup cooking oil
1/3 cup lemon or lime curd
Confectioners sugar

Grease twelve 2 1/2-inch muffin cups or line with paper bake cups; set aside.

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.

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).

Spoon batter into prepared muffin cups, filling each cup about two-thirds full. Spoon about 1 tsp of the lemon curd on top of the batter in each cup.

Bake at 375 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. Makes 12 muffins.