I was slightly disappointed by these muffins from How Sweet It Is. It's not that the Oatmeal Chocolate Chip Cookie Muffins aren't tasty. They are ... but they just don't channel enough cookie to me to live up to their name. In the grand scheme, they're a relatively (ignore the butter and chocolate and focus on the wheat flour and oats) healthy muffin. I'm just not sure they'll make their way back onto my breakfast plate, but maybe they'll find a spot on yours.
Oatmeal Chocolate Chip Cookie Muffins
1 cup whole wheat pastry flour
1 cup rolled oats
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/3 cup brown sugar
1/4 cup butter, at room temperature
1 1/2 tsp. vanilla extract
1 cup milk
1 cup chocolate chips
Preheat oven to 350ºF. Add oats to a bowl, and add 1/2 cup of milk. Let soak for 5 to 10 minutes while preparing the first few steps of the muffins. Line a muffin tin with 12 wrappers, and set aside.
In a large bowl, combine egg and brown sugar, whisking until smooth
and caramel in color. Add 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 being careful not to mix too much. Fold in chocolate
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. Makes 12 muffins.