Lemon Honey Oat Muffins

Sometimes I daydream about being able to really daydream. Sitting by a big window, with a hot cup of chamomile tea, a delicious muffin, and a notebook with an inky black pen. So, I made it happen, and you should too. What is daydreaming without action? Even if you are daydreaming about being able to daydream. Here is a recipe for some muffins (it’s healthy too!) that will accompany this moment perfectly and go great with a cup of tea. They are slightly sweet and full of yummy heart oats, and a touch of lemon.

Here’s what you’ll need:

3/4 cup rolled oats (I used a special blend that contained pumpkin seeds, quinoa, cashews and cocoa)

1-1/2 cups all purpose flour

2 tsp baking powder

1-1/2 tsp baking soda

1/2 tsp ground cinnamon

3/4 tsp salt

1/2 cup granulated sugar

1 tbsp honey

Zest from 1 lemon

1/2 cup milk

1/2 cup vegetable oil

2 large eggs

Preheat oven to 375 F and grease a muffin pan. You can use liners of you want, but it works better without.

Whisk oats, flour, baking powder, baking soda, cinnamon and salt in a large mixing bowl.

In another mixing bowl, whisk sugar, eggs, honey, lemon zest, milk and vegetable oil until smooth and combined. Then, fold together the wet ingredients into the dry until evenly combined.

Scoop even proportions of the muffin batter into the cups of the greased muffin pan. I used an ice cream scoop to make sure my proportions were neat and even. Fill muffin cups about 3/4 of the way to the brim.

Bake muffins for 16 minutes at 375 F. When poked with a skewer, it should come out clean. Recipe makes 1 dozen muffins. Serve warm with butter or honey (or both!) and a hot cup of tea (if you’re feeling day-dreamy).