Oatmeal Chocolate Chip Cookie Muffins
from How Sweet It Is
makes 12 muffins
1 cup whole wheat pastry flour (or all-purpose) (I used all-purpose)
1 cup rolled oats (I used quick 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. Optional: Sprinkle the tops with raw turbinado sugar. (I didn't do this and I loved them plain.) Bake for 15-18 minutes, or until cooked through. Serve with butter!