I have so much to say and yet I am stuck on finding words. Does this ever happen to you or am I crazy, over-heated and in a sugar coma? I have ideas. Idea for cookies. Cakes. Random concoctions that sounds much better in my head than when I share them with my dad. (Chocolate Peanut Butter Hummus…) Ideas for posts. Thoughts about life and about the future. Thoughts about boys and thoughts about summer. I want to share but I am at a loss for words. This doesn’t happen often, I can ramble like there’s no tomorrow, I confuse people, including myself, as I talk in circles and I intersperse apologies and laughs at inappropriate times. So instead of talking more nonsense I am going to go shove six a muffin in my mouth and let the muffins shine.
They taste exactly like a cross between a muffin and a cookie. They have just the rights texture: not too dense like your grocery market chocolate chip muffins but not as fluffy as a cupcakes should be. I actually kept calling them cupcakes because they taste so delicious! They do lack the typical “muffin top” but thats okay because you will wanted to eat the entire muffin, not just the top.
The chocolate chips. Mini chocolate chips provide a little chocolate in each bite. I highly recommend using mini ones, but if regular chocolate chips are all you have, you can’t go wrong.
Top tops get this caramelized texture from the bit of raw sugar. Chewy, just like a cookie should be!
And oats make them hearty! Perfect topping for some oatmeal or paired with some fruit for breakfast.
I’ll stop bragging for these muffins. Bake them and you’ll see for yourself.
I need to make more…
Recipe:
Oatmeal Chocolate Chip Cookie Muffins
Ingredients:
1 cup white whole wheat flour (or all-purpose)
1 cup rolled oats
1 teaspoon baking soda
1/4 teaspoon salt
1/2 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 (any kind will do) –I used Vanilla Almond Breeze <3
1 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 with lines and 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