Lemon and White Chocolate Streusel Muffins

Ingredients:
For the Streusel:
125ml flour
50ml sugar
15ml brown sugar
1ml salt
50ml melted, but cool butter

For the Muffins:
250ml whole milk
15ml lemon juice
250ml rolled oats
125ml white chocolate chips
280ml flour
5ml baking powder
2.5ml bicarbonate of soda
1.25ml salt
15ml lemon zest
125ml brown sugar
1 egg, beaten
125g butter, melted but cool
2.5ml lemon extract (optional)

Method:
For the Streusel:
In a small bowl, stir together the flour, sugars and salt. 
Using a fork, mix in the butter until thoroughly blended.
Cover and chill until ready to use.

For the muffins:
In a large measuring cup, stir together the milk and lemon juice. This will make "soured milk", which may thicken and clot. 
Stir in the oats and white chocolate chips.
Cover and set aside at room temperature for one hour.

Preheat the oven to 190C.

In a medium bowl, whisk together the flour, baking powder, bicarbonate of soda and salt. Set aside.
Stir the lemon zest and brown sugar into the oat mixture. Stir in the egg, followed by the butter and lemon extract.

Make a well in the centre of the dry ingredients. Pour the wet ingredients into the well and stir gently until just mixed.

Prepare a 12 cup muffin pan with paper-liners and scoop the batter into the cups. The cups may appear to be very full. but these muffins don't rise much.

Take the streusel from the fridge and break pieces into small clumps. Top each muffin with about a tablespoon of streusel.

Bake for 15-20 minutes or until a toothpick pushed into the middle of one of the muffins in the centre of the pan comes out with only a few crumbs attached.

Allow the muffins to rest in the pan for about 10 minutes before transferring them to a cooling rack.

Enjoy!