Oatmeal Egg Muffins with Yogurt Drizzle

1.Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with olive oil to prevent sticking.

2.In a large bowl, combine the rolled oats, baking powder, salt, black pepper, and garlic powder. Stir well to evenly distribute the dry ingredients.

3.In a separate bowl, whisk together the eggs, milk, and lemon juice until smooth and slightly frothy.

4.Pour the wet ingredients into the dry oat mixture and stir until just combined. Fold in the shredded cheddar cheese and chopped green onions.

5.Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow room for rising.

6.Bake in the preheated oven for 18-20 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.

7.While the muffins bake, prepare the yogurt drizzle by mixing the Greek yogurt with honey in a small bowl until smooth and well combined.

8.Once the muffins are done, remove them from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack.

9.Serve the oatmeal egg muffins warm or at room temperature, drizzled generously with the tangy yogurt sauce and garnished with finely chopped fresh chives for a burst of color and flavor.