Mini muffins with oat flakes, poppy seeds and lemon

Ingredients for 1 servings:

• 100 g oat flakes, wholegrain
• 250 g buttermilk
• 2 eggs, size M
• 100 g butter, melted
• 60 g brown sugar
• 2 tbsp ground blue poppy seeds
• 2 tbsp lemon juice
• 2 tsp, heaped lemon zest
• 150 g wheat flour type 405
• ¼ tsp salt
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon powder
• powdered sugar for sprinkling

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 35 minutes

simple, for 24 pieces

Mix the oats with the buttermilk and let stand for 1 hour. Combine the flour, salt, baking powder, baking soda, and cinnamon and sift through the mixture. Stir the eggs and butter into the swollen oats. Mix in the poppy seeds, lemon zest, and lemon juice. Add the sifted flour mixture and fold in with a wooden spoon until blended. Divide among 24 small muffin tins. Preheat oven to 180°C (top/bottom heat) and bake the muffins for about 20 minutes. Remove from the oven and let cool. Dust with powdered sugar once cooled, if desired.