Mom got this recipe out of the Denver Post in 1986. We have a lot of recipes for weird hippie food from this era, and I tend to be skeptical in general of all-whole-wheat baked goods, but these are little winners. They're chewy, not crumbly, and have a nice, vaguely English-muffin-type bubbly center.
1 cup plain yogurt (fat-free is fine. Don't use Greek-style yogurt, though; it's too dry)
1 cup whole-wheat flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
Optional: Fruit. I like 1/4 of an apple, finely diced.
Mix the oats and yogurt and let them stand for at least 30 minutes. (I have not tried this yet, but I suspect that, in a pinch, you could use 2/3 cup Greek yogurt and 1/3 cup soured milk or buttermilk.)
Meanwhile, combine dry ingredients.
Preheat the oven to 400 degrees and lightly butter a muffin tin. This will make 12 larger muffins or up to 18 small ones. Do not, unless you like eating paper, use cupcake liners. They will stick. Trust me; I've done it.
When the oats are moist, stir in the eggs. Mix wet and dry until just combined; don't overwork.
Bake 20 minutes or until browned around the edges.
Store in a tightly-sealed container. Low-fat baked goods dry out easily.