In a medium sized bowl stir together your flour, oats, ground flax (if using), and spices.
Add to this mixture your yogurt and milk or whatever combination of liquid you desire.
Stir.
This will be a stiff dough. You may want to use your hands to make sure all dry ingredients have become wet.
Cover the dough ball (still in the bowl) with a piece of plastic wrap and leave to rest on your counter for as little as 8 and up to 24 hours.
These muffins freeze beautifully and keep on the counter for a week or so.
A slight warm up for the older muffins does bring back that fresh out of the oven experience. Delish!
*Life is too short not to heap your spices!
**I made 12 regular size muffins, 12 mini muffins, and then a random muffin pancake. I heated up my cast iron, took that random bit of dough that was left over in my bowl, and gave a pancake a try. It worked! Spread it out a little bit, give it some time, and you will have a delicious muffin pancake to enjoy.
Erin’s Spiced Oatmeal-Yogurt Muffins https://traditionalcookingschool.com/food-preparation/recipes/erins-spiced-oatmeal-yogurt-muffins/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Erin%27s+Spiced+Oatmeal-Yogurt+Muffins