Thursday, March 20, 2014

Oatmeal Chocolate Chip Cookie Muffins

Most of the oatmeal muffin recipes I have tried have left me sorely disappointed. They are overly tough, flat, and often have an oily texture. These muffins are a different story entirely. With only 1/3 cup sugar and 1/4 cup butter per pan, you don't even have to feel too bad about the chocolate chips. They really do taste like an oatmeal chocolate chip cookie!
Original recipe from How Sweet It Is
**Note-the recipe says it makes 12 muffins, but I only get 11 out of it.
1 cup whole wheat or all-purpose flour
1 cup rolled oats
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/3 c. brown sugar
1 egg
1/4 cup butter, softened
1 1/2 tsp. vanilla
1 c. milk
1 c. chocolate chips
Preheat oven to 350. Add oats to a bowl and add 1/2 c. of the milk. Let soak for 5-10 minuteswhile you prepare the first steps of the muffins. In a large bowl, combine egg and brown sugar and whisk until smooth and caramel in color. Add in vanilla and butter, whisking well. Try to smooth the batter as much as possible-there still may be some small butter chunks. Add flour, oat/milk mixture, baking soda, salt and cinnamon and mix. Add remaining milk and combine until smooth. Fold in chocolate chips. Pour into muffin tins and bake 15-18 minutes or until cooked through. Serve warm! If you're eating a leftover muffin, I highly recommend popping it in the microwave for 15 seconds or so. Yum!
When I broke open the warm muffin and saw this, I knew we had a winner. Talmage readily agreed.

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