Saturday, February 19, 2011

Whole Wheat Oatmeal Chocolate Chip Muffins

These were probably the healthiest muffins I've ever made!  Instead of all purpose flour and white sugar, they use whole wheat flour, oatmeal, and brown sugar.  If you are not a person who likes wheat bread, I may modify this to use all purpose flour.  You will definitely taste the whole wheat flour, but we really enjoyed these hearty muffins.  They were so good.  You could also leave out the choc chips if you wish, but I am not a person to do such a thing!

Whole Wheat Oatmeal Chocolate Chip Muffins
adapted from How Sweet – yields 1 dozen
1 cup whole wheat flour
1 cup rolled oats
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/3 cup brown sugar
1 egg
1/4 cup butter, at room temperature
1 1/2 teaspoons vanilla extract
1 cup milk
3/4 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 (or spray with cooking spray if you are out like me) and pour evenly into 12 cups. Sprinkle the tops with sugar & cinnamon. Bake for 15-18 minutes, or until cooked through. Serve with butter.

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