10/19/15

Oatmeal Chocolate Chip Muffins

These Oatmeal Chocolate Chip muffins are great for any time of day. They make a terrific breakfast, can be tucked in a lunch box, or handed out as after school treats. This batch was hardly out of the oven before they started disappearing. There's not a designated day set aside on the calendar to honor chocolate chip muffins, so I suppose it's okay to honor them any and every day. Just between us, we'll call today Oatmeal Chocolate Chip Muffin Day. Celebrate with me today and maybe tomorrow too.










Print Recipe

Oatmeal Chocolate Chip Muffins

1 cup quick cooking oats
1 cup buttermilk
1/3 cup vegetable oil
2/3 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup semi-sweet chocolate chips

Preheat oven to 400 degrees F. Prepare a standard muffin pan with paper liners. In a small bowl, combine oats and buttermilk; let stand for 20 minutes. In a large bowl, stir together oil, brown sugar, egg, and vanilla. Stir in buttermilk mixture. Add flour, baking powder, salt, and baking soda; blend well. Stir in chocolate chips. Fill muffin cups 2/3 full with batter. Bake 16 - 18 minutes or until muffins test done with a toothpick. Remove from pan to wire rack. Makes 12 muffins.






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6 comments:

  1. I could sure go for one of your muffins this morning, Anita!

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  2. Replies
    1. They are good! They remind me of a chocolate chip oatmeal cookie that I make, just softer and lighter.

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