Ingredients

• 1 cup Gluten Free 1-to-1 Baking Flour (148 g)
• ½ cup Gluten Free Quick Cooking Rolled Oats (48 g)
• ⅓ cup Sugar (67 g)
• 1 Tbsp Poppy Seeds
• 1 tsp Baking Powder
• ¼ tsp Baking Soda
• ⅛ tsp Kosher Salt
• ¼ cup Milk or Dairy Free Milk (60 mL)
• 2 Tbsp neutral Oil
• 1 Egg
• 3 Tbsp Lemon Juice
• 3 Tbsp Clementine Juice
• 1 Tbsp Lemon Zest
• 1 Tbsp Clementine Zest

• ¼ cup Gluten Free Quick Cooking Rolled Oats (24 g)
• 1 Tbsp Sugar
• 1 Tbsp cold Butter or Dairy Free Butter
• 1 tsp Lemon Zest
• 1 tsp Clementine Zest

Instructions

1. Preheat oven to 375°F. Spray muffin pan with nonstick spray.
2. In a large mixing bowl, combine flour, oats, sugar, poppy seeds, baking powder, baking soda and salt. Mix well with a wire whisk to combine.
3. In a separate bowl, combine milk, oil, egg, lemon juice, clementine juice, lemon zest and clementine zest. Whisk well to combine.
4. Next, add the wet ingredients to the dry ingredients and whisk until fully mixed. Set aside to rest while you make the streusel.
5. To make the streusel, combine oats, sugar, cold butter, lemon zest and clementine zest. Mix well with a fork until the mixture resembles a coarse meal. Set aside.
6. Evenly distribute batter into 5 muffin cups in the prepared pan. Evenly sprinkle the streusel topping on the muffins. Bake for 15–20 minutes, or until golden brown and a toothpick inserted in the center of a muffin comes out clean.
7. Allow muffins to cool for 5 minutes before removing from the pan. Cool completely on wire rack.