Isn’t it a great time of year to eat anything oatmeal? Especially when paired with chocolate? You’re right, there isn’t really a bad time of year for oatmeal and chocolate.
We made these over the weekend, and it’s a good thing we had the foresight to double then right off the bat or they would have been gone as soon as they were cooled.
We made then according to the recipe with the exception of using dark chocolate chips, which were a delight by the way if you’re into that sort of thing (which we are by the way). Enjoy.
makes 12 muffins
1 cup whole wheat pastry flour (or all-purpose)
1 cup rolled oats
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup brown sugar
1/4 cup butter, at room temperature
1 1/2 teaspoons vanilla extract
1 cup milk (any kind will do)
1 cup chocolate chips
Preheat oven to 350.
Add oats to a bowl and add 1/2 cup of milk. Let soak for 5-10 minutes, while you prepare the first few 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 mixture, baking soda, salt and cinnamon and mix. Add remaining milk and combine until smooth. Fold in chocolate chips.
Line a muffin tin with lines and pour about 1/4 cup batter into each line. Sprinkle the tops with raw turbinado sugar. Bake for 15-18 minutes, or until cooked through.