Rolled oats add healthy fiber and a chewy texture to these light breakfast muffins.
Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside.
In a medium bowl, stir together flour, oats, granulated sugar, baking powder, poppy seeds, lemon peel and salt. Make a well in center of flour mixture; set aside.
In a small bowl, combine egg, milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
Spoon batter into prepared muffin cups, filling each cup about two-thirds full. Spoon about 1 teaspoon of the lemon curd on top of the batter in each cup.
Bake in a 375 degree F. oven for 15 to 20 minutes or until tops are lightly browned. Cool in muffin cups on a wire rack for 5 minutes. Remove from pans. Sift warm muffins with powdered sugar. Serve warm.