I know I say that I don't eat pre-packaged food and stay away from chemical additions, but I have a confession to make - I have a thing for Quaker Oatmeal Chocolate Chip Muffins. The frugal side of me cringes at the thought of buying a package of Muffin mix, but there is just something about it that I like. In the effort to save face, and money, I searched and found an Oatmeal Muffin recipe that is similar to the packaged kind. I added the chocolate chips - what's an Oatmeal Muffin without chocolate chips? - and I'm pretty happy with the results. I think I'll still have the occasional lapse but I'm pretty sure this muffin methadone will help me cut back.
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
1/2 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.