Ingredients

1/2 cup rolled oats
1 cup yogurt
2 cups all purpose flour
1/2 cup sugar plus 2 tablespoons, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup flax seeds (poppy seeds may be substituted)
2 eggs
4 tablespoons milk
4 tablespoons vegetable oil, such as canola
1 1/2 tablespoons lemon zest

Instructions
Preheat the oven to 375 degrees. Line a muffin pan with muffin cups or brush with oil or apply non-stick cooking spray.

Stir together the oats and yogurt while mixing the batter. Set aside for at least 20 minutes or up to one hour, at room temperature.

Mix together the flour, 1/2 cup of the sugar, baking powder, baking soda and salt. Stir in the flax seeds or poppy seeds.

In a separate bowl, whisk the oat and yogurt mixture, eggs, milk and vegetable oil. Add the lemon zest.

Add the liquid mixture to the dry and stir with a wooden spoon just until blended. Divide evenly among the muffin cups and sprinkle each with 1/2 teaspoon sugar. Bake for 18 minutes or until the muffins spring back when pressed lightly with your finger. Cool on a rack.

Makes one dozen muffins