Easy to Bake Muffins with an Extra Zing!
Uh oh! Did I hear the kids clamoring for a different breakfast food? Did one of them say that he was getting tired of pancakes and toast? Did I hear her say she didn’t want to have hot or cold cereals tomorrow morning? But do I have the time and money to prepare a heavy and healthy breakfast? Well, I’ll take this challenge head on!
But let me think: I have to prepare something different for breakfast that’s delicious but easy to make. Wait! Muffins are easy to make and easy to bake! And yes! There are muffin recipes whose ingredients can be found at most homes, which means no extra trips to the nearby supermarket! Woot! 😀
Now this recipe below is definitely easy to bake and carries with it (surprise!) an extra zing! I’m sure that some dads-like me do not know that the often misunderstood lemon, can do wonders. Other than using it as an essential ingredient to seafood and or effectively using it as deodorizer (!), a lemon can give that much needed punch to the simplest pastries like muffins! Kapow! 😉 Now, that’s definitely something my family and I need to start our day right!
Lemon Zest Oatmeal Muffins
1 cup easy-to-cook oatmeal
½ cup raisins
½ cup brown sugar
1 ½ cups whole wheat flour
1 teaspoon baking powder
1 ¼ teaspoon baking soda
½ teaspoon salt
¼ cup unsalted butter, melted
1 large egg
1 cup buttermilk
2 tsp. lemon zest
Pam Butter Spray (for greasing muffin pans)
Chocolate chips and/or walnuts (optional)
1. Prepare the ingredients and preheat oven to 375 degrees Fahrenheit.
2. Grease a 12-cup muffin pan with butter or butter spray.
3. Mix and toss all the dry ingredients in a mixing bowl: wheat flour, oatmeal, sugar, baking powder, baking soda, raisins and salt.
4. Put in all the wet ingredients in a separate bowl: unsalted butter, large egg, and buttermilk. Whisk all ingredients until well beaten.
5. Pour buttermilk mixture into the dry mixture and mix well until well-blended.
6. Add lemon zest and mix well.
7. Pour batter using a spoon into greased muffin pans. You may also add chocolate chips and nuts as a topping before baking.
8. Bake on the middle rack of the oven for 20-25 minutes. You may check by inserting a toothpick into the muffin and this should come out clean.
9. Cool for about 2-3 minutes then remove from the muffin pan.
10. You may store the muffins for at least 2 days in an air-tight container. If desired, microwave the muffins for about 10-15 seconds before serving. Serve with milk!
(Recipe adapted from Selection’s Blueberry Lemon Muffin and Anna Olson’s Blueberry Bran Muffin)