I've found some great new recipes during #NationalOatmealMonth. First I made Honey Oat Pan Rolls, then Overnight Cherry Almond Oatmeal. When I was searching for recipes to make for this month's Muffin Monday, I found these Chocolate Chip Oatmeal Muffins from Cheryl B. on the Taste of Home website.
I made absolutely no changes to the recipe, but I am not sure which type of oats I used. I poured them into a resealable canister a while back and forgot to mark if they were quick or rolled. I also used cinnamon applesauce because that's what I have on hand.
These mix up in no time, and I like to use a cookie scoop to fill the tins. Mine cooked perfectly in the stated time. They were great both warm or at room temperature. Next time I'll do them as minis, they'll make perfect lunch box treats for my guys!
Chocolate Chip Oatmeal Muffins
Yield: 12
Ingredients
- 1/2 cup butter, softened
- 3/4 cup packed brown sugar
- 1 large egg
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup applesauce (I used cinnamon)
- 1 cup rolled oats
- 1 cup semisweet chocolate chips (6 ounces)
Instructions
- In a large bowl, cream butter and sugar. Beat in egg.
- Combine dry ingredients; add alternately with applesauce to the creamed mixture. Stir in oats and chips.
- Fill paper-lined muffin cups three-fourths full. Bake at 350° for 25 minutes.
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