LEMON POPPY SEED OAT MUFFIN SINGLE-SERVE

LEMON POPPY SEED OAT MUFFIN SINGLE-SERVE

Lemon Poppy Seed Oat Muffin Single-Serve is a cheerful bake that brings together the brightness of citrus with the nutty crunch of poppy seeds in a perfectly portioned muffin. It is made with wholesome oat flour, which offers a naturally gluten-free base that stays light yet hearty. Fresh lemon juice and zest infuse the batter with a sunny flavour, while baking powder ensures a delicate lift for a tender crumb. A single egg white binds the mixture and keeps it high in protein, creating a balanced choice for breakfast or a mid-afternoon snack. It is naturally low in added sugars and baked in under twenty minutes. This single-serve muffin is as convenient as it is nourishing. Whether enjoyed warm from the oven or packed as a portable treat, Lemon Poppy Seed Oat Muffin Single Serve proves that a small batch can still deliver vibrant taste, freshness and wholesome satisfaction.

RECIPE CATEGORY

Breakfast

SERVING SIZE

1

CUISINE

American

PREPARATION/TECHNIQUES

Bake, Quick & Easy

OCCASION/HOLIDAY

Picnic, Spring, Mother’s Day

SPECIAL CONSIDERATION/DIETARY CONCERNS

Wheat / Gluten‑Free, Low / No Sugar, Healthy, Kid Friendly, Organic, Quick & Easy, Vegetarian

DISH TYPE

Cupcake

INGREDIENTS

There are the following ingredients for Lemon Poppy Seed Oat Muffin Single-Serve:

• 18 grams | 0.63 ounces | 3 tablespoons oat flour
• 15 milliliters | 0.51 fluid ounces | 1 tablespoon lemon juice
• 2 grams | 0.07 ounces | 1 teaspoon lemon zest
• 9 grams | 0.32 ounces | 1 tablespoon poppy seeds
• 30 grams | 1.06 ounces | 1 large egg white
• 1 gram | 0.04 ounces | ¼ teaspoon baking powder

FULL NUTRITIONAL INFORMATION

• Calories: 133 kilocalories
• Fat: 5.1 grams
• Saturated Fat: 0.6 grams
• Carbohydrate: 16.2 grams
• Sugar: 1.1 grams
• Fibre: 3.7 grams
• Sodium: 178 milligrams
• Protein: 7.5 grams
• Calcium: 137 milligrams
• Potassium: 173 milligrams
• Iron: 1.88 milligrams

PREPARATION

These steps are followed for the preparation of Lemon Poppy Seed Oat Muffin Single-Serve:

• Preheat Oven: Heat to 175 ° Celsius. Lightly grease a small muffin tin cavity or line one with a paper liner.
• Mix Dry Ingredients: In a bowl, whisk together 3 tablespoons of oat flour and ¼ teaspoon baking powder until well blended.
• Add Lemon Flavour: Stir in 1 tablespoon lemon juice and 1 teaspoon lemon zest to form a cohesive and slightly thick batter.
• Incorporate Egg White: Gently fold in the egg white until the mixture is uniform. This provides lift and a tender crumb.
• Fold In Seeds: Sprinkle 1 tablespoon of poppy seeds over the batter. Fold lightly to distribute seeds without over‑mixing.
• Fill And Smooth: Spoon batter into the prepared cavity, filling about three-quarters full. Smooth the top gently with the back of the spoon.
• Bake: Place in the centre of the oven and bake for 14 to 16 minutes or until the muffin is lightly golden and a skewer inserted in the centre comes out clean.
• Cool: Allow to rest in the tin for five minutes, then transfer to a wire rack. Serve warm or at room temperature.

PREPARATION TIME

5 minutes

COOKING TIME

16 minutes

TIPS

Here are some helpful tips for Lemon Poppy Seed Oat Muffin Single-Serve:

• Fresh Zest: Use unwaxed lemons and grate only the yellow skin, avoiding the bitter white pith.
• Even Oat Flour: Spoon and level the oat flour for a consistent texture because packed flour can yield heaviness.
• Egg White Whip: Lightly beat the egg white before folding it in to capture extra air for a fluffier muffin.
• Avoid Over‑Mixing: Stir until ingredients combine to prevent a dense crumb.
• Check Early: Start testing at 14 minutes because a small single muffin bakes quickly.
• Liner Choice: Silicone moulds release easily because paper liners absorb a bit of moisture,  which creates a firmer edge.

VARIATIONS

• Vanilla Boost: Add ¼ teaspoon vanilla extract to the batter for a deeper flavour.
• Berry Swirl: Gently fold in 1 tablespoon fresh blueberries or raspberries for fruity pops.
• Nutty Crunch: Stir in 1 teaspoon chopped almonds or walnuts for extra texture and healthy fats.
• Maple Twist: Replace half the lemon juice with ½ teaspoon maple syrup for mellow sweetness.
• Herbal Note: Add ½ teaspoon finely chopped fresh thyme or basil for an unexpected herbal lift.

PREPPING AND STORAGE

• Refrigerator: Store cooled muffin in an airtight container for up to two days, reheat in a low oven (150 °Celsius) for 3 minutes to restore softness.
• Freezer: Wrap in parchment, then foil and freeze for up to one month. Thaw at room temperature for 10 minutes before eating or warm briefly in a microwave.