Oatmeal Chocolate Chip Muffins Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1-1/2 cups quick-cooking oatmeal
1-1/2 cups buttermilk
1/2 cup rolled oats
1/4 cup brown sugar
2 tablespoons flour
1/2 teaspoon ground cinnamon
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Directions: |
Directions:Preheat oven to 375 degrees F. Spray 12 nonstick muffin tins with nonstick baking spray containing flour; set aside.
Combine 1-1/2 cups oatmeal with buttermilk in large bowl; let stand 15 minutes. Meanwhile, combine 1/2 cup oats, 1/4 cup brown sugar, 2 tablespoons flour, 1/2 teaspoon cinnamon, and 3 tablespoons butter; mix until crumbly and set aside.
Stir eggs, 3/4 cup brown sugar, melted butter, and vanilla into oatmeal and buttermilk mixture. Combine 1 cup flour, whole wheat flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Add chocolate chips. Fill sprayed nonstick muffin cups three-fourths full. Sprinkle with walnut mixture.
Bake for 18-22 minutes or until muffins test done. Cool in pan 5 minutes before removing to a wire rack; serve warm. Store muffins covered at room temperature up to four days. For a wonderful texture, reheat each muffin in a microwave oven on high power 10-15 seconds before eating. Makes 12 muffins |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:20 min |
Personal
Notes: |
Personal
Notes: Preheat oven to 375 degrees F. Spray 12 nonstick muffin tins with nonstick baking spray containing flour; set aside.
Combine 1-1/2 cups oatmeal with buttermilk in large bowl; let stand 15 minutes. Meanwhile, combine 1/2 cup oats, 1/4 cup brown sugar, 2 tablespoons flour, 1/2 teaspoon cinnamon, and 3 tablespoons butter; mix until crumbly and set aside.
Stir eggs, 3/4 cup brown sugar, melted butter, and vanilla into oatmeal and buttermilk mixture. Combine 1 cup flour, whole wheat flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Add chocolate chips. Fill sprayed nonstick muffin cups three-fourths full. Sprinkle with walnut mixture.
Bake for 18-22 minutes or until muffins test done. Cool in pan 5 minutes before removing to a wire rack; serve warm. Store muffins covered at room temperature up to four days. For a wonderful texture, reheat each muffin in a microwave oven on high power 10-15 seconds before eating. Makes 12 muffins
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