Chocolate Chip Oatmeal Muffins.
375 degree oven, 20 to 25 minutes
12 muffins at least
20 minutes prep time.
1 cup quick-cooking oatmeal
1 cup buttermilk or sour milk
1 egg
1/2 cup brown sugar
1/2 cup shortening, melted (oil or margarine/butter do not work as well here)
1 cup all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup mini chocolate chips
Stir oatmeal and sour milk together in a large bowl. Allow the oats to soak for at least 20 minutes or up to an hour. The original recipe calls for a one hour soak time – I have also made this recipe without soaking at all. After oatmeal has soaked, add egg and mix well. Add sugar and stir in. Add flour, baking powder, salt, and baking soda and mix until just blended. Stir in chocolate chips. Fill twelve greased or lined muffin cups almost full, and bake at 375 degrees for 20 to 25 minutes, until muffin tops spring back when touched.
Hi Megan!
You have a beautiful blog. I found you via Cooking Debauchery. I see that you’re from Ontario as am I. I’m in Toronto.
I’ve added you to my bloglines account so that I can keep track of your posts.
As for the Quaker muffins, I know how you feel. In our household we do our very best to stay away from anything that’s refined or packaged. It’s so much easier and more delicious to make things at home. And yet … I haven’t met an Oreo cookie that I wouldn’t gobble up immediately!
So don’t feel so bad about the muffin …
Thanks for the compliment and I’m glad you came to visit.
We try pretty hard to keep our food natural here, but there are a few things I just can’t resist!