What to do when life hands you lemons and rosemary

Got inspired by the first box of produce from our neighborhood CSA. The box contained some marvelous Meyer lemons and rosemary, along with other fabulous stuff. This recipe sneaks in some heart-healthy oat bran (substitute wheat or rice bran if you prefer). Without further ado ...

Meyer Lemon Rosemary Muffins
makes 12 muffins

3/4 C oat bran
3/4 C whole wheat pastry flour
3/4 C all-purpose flour
2 t baking powder
1 t baking soda
1/2 C + 2 T sugar
1/2 C olive oil
2 eggs
3/4 C nonfat greek yogurt
2 T rosemary, chopped
2 T lemon juice
3 t lemon zest
1 t vanilla

Equipment:
1 largish bowl
1 smaller bowl
1 very small bowl
muffin pan
whisk or fork or other stirring device

1. Preheat oven to 400°F.
2. Prepare muffin tin (I like to use baking cups but if you want to simply coat the tin with cooking spray, go for it).
3. In larger bowl, combine bran, both flours, baking powder, and baking soda.
4. In smaller bowl, whisk together 1/2 C sugar and olive oil. Whisk in eggs. Add yogurt, rosemary, lemon juice, 2 t lemon zest, and vanilla. Mix well.
5. Gently fold yogurt mixture into flour mixture.
6. Divide batter among the muffin cups.
7. Combine remaining 2 T sugar and 1 t lemon zest in smallest bowl. Sprinkle over the tops of the muffins.
8. Bake muffins until golden brown -- about 15 minutes.

Enjoy!