Sunday, January 25, 2009

Oatmeal Chocolate Chip Muffins With Chocolate Streusel

I have been wanting muffins, so I made these muffins this morning. We each took one bite and immediately said, "Oh my gosh, these are definitely make-agains." They're fantastic. Despite the amount of chocolate, they aren't overly sweet and have a great texture and flavor. The streusel is very yummy. Everything is delicious. They are wonderful. And it's a good way to sneak in the oats, because once the muffins are baked, you can't even tell there are oats in the batter. These really are definitely make-agains.


Oatmeal Chocolate Chip Muffins With Chocolate Streusel
Cooking Light Bulletin Boards (Lys)

1/3 cup granulated sugar
1/4 cup all-purpose flour
2 tablespoons baking cocoa
2 tablespoons margarine or butter, melted

1-1/4 cups all-purpose flour
1 cup Quaker® Oats (quick or old fashioned, uncooked)
1/2 cup semi-sweet chocolate chips or mini semi-sweet chocolate chips
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (optional)
2/3 cup low-fat buttermilk
1/2 cup honey
1/4 cup vegetable oil
1 egg, lightly beaten

1. Heat oven to 350ºF. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.

2. For streusel, combine all ingredients in medium bowl; mix well. Set aside.

3. For muffins, combine flour, oats, chocolate chips, baking powder, baking soda and salt in large bowl; mix well. In medium bowl, combine buttermilk, honey, oil and egg; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)

4. Fill muffin cups almost full. Sprinkle with reserved streusel, patting gently.

5. Bake 20 to 22 minutes or until light golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.

Yield: 1 dozen

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