Here we go…muffins! It’s another delectable baked treat, but so worth it. One of the best things about these muffins is their versatility. Sweet, but not too sweet, they’re just as great for breakfast as they are for afternoon tea or a snack. Can you tell we love carbs?! It’s a bit of a problem in our house. But seriously, these muffins are delicious, and have great texture, thanks to the oatmeal. Let us know what you think! Happy eating!
This recipe is inspired by Kari Farwell’s ‘Oatmeal Chocolate Chip Muffins’ recipe on allrecipes.com.
Chocolate Chip Oatmeal Muffins
Yield: 17-18 large muffins
2 1/2 cups of oats
2 1/2 cups of milk
2 1/2 cups of flour
3 tbs of baking powder
2 tsp salt
1 1/2 tsp cinnamon
1 cup of vegetable oil
1 1/4 cups of packed brown sugar
2 cups of chocolate chips
Preheat oven to 400 F.
In a large bowl, combine the oats and milk and set aside to soak for fifteen minutes. While waiting, grease or line the muffin trays.
In a separate bowl, stir together the flour, baking powder, salt and cinnamon.
When the oats and milk have finished soaking, beat in the eggs and then 1 cup of the sugar. Stirring constantly, add the oil and mix until well blended. Now gently fold in the dry ingredients, making sure not to overmix. Lastly, fold in the chocolate chips until just incorporated.
Fill the muffin trays – each cup should be almost full – sprinkle with the remaining sugar (I use about one teaspoon per muffin) and bake for 30-35 minutes, or until the muffins have browned.
After they have cooled completely, remove the muffins from the baking trays and store in airtight containers. Enjoy cold or warm with your favorite hot drink!