Cranberry and Lemon Muffins

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 200 °C (400°F).

2. 2

   Butter or lightly oil 8 muffin cups.

3. 3

   In a large bowl, sift together the flour and baking powder. Add the rolled oats, brown sugar, nutmeg, dried cranberries, poppy seeds and lemon zest. Blend well.

4. 4

   In another bowl, combine the milk and lemon juice. Let stand for 2 minutes. Meanwhile, prepare the crumble. In a small bowl, blend the oats, brown sugar, pecans, cinnamon and butter until the texture is grainy.

5. 5

   Set aside. Add the melted butter and egg to the acidulated milk.

6. 6

   Make a well in the centre of the dry ingredients. Pour the liquid ingredients. Blend quickly, without overbeating.

7. 7

   Fill 8 large muffin cups. Sprinkle the muffins with the crumble. Press lightly with your fingers.

8. 8

   Bake for 20 minutes or until a toothpick inserted in the centre of the muffin comes out clean. Let stand 5 minutes. Unmould on a rack.