Preheat the oven to 180°C (circulating air). Place the paper cups in the muffin tray. Wash the lemons and grate the peel on a grater. Then squeeze out the lemon juice and set aside.
Mix buttermilk with oat flakes and lemon peel and let it swell. Divide the vanilla pod lengthwise in half and loosen the pulp with a spoon. Mix flour and baking powder. Stir the eggs and then mix with the swollen oatmeal mixture, sugar, vanilla pulp, oil and lemon juice. Add the flour mixture and mix well.
Spread the dough equally over the muffin cups and bake on the middle rack for approx. 20-25 minutes until light brown.
Let the muffins rest in the tray for another 5 minutes, take them out and let them cool.
Mix yoghurt with rice syrup and pour over the muffins as a topping.
The recipe requires a 12 muffin tray and muffin paper bowls.