Saturday, November 26, 2011

Chocolate Chip Muffins

This is a recipe that Lillie and I concocted while her mother was in the hospital having Lydia.  The original recipe is one we found in the Betty Crocker Bisquick cookbook but we have adapted and tweaked it over time to be the tasty treat we like.  Both of Bridgette's daughters have grown to love these muffins and are a treat we share for breakfast sometimes when they come for their 'Days' with Grand B.

1 1/2 cups self rising flour (or Bisquick can be used if you leave out the butter)
1/2 stick butter, melted
3/4 cup quick-cooking oats
1/2 cup packed brown sugar
3/4 cup
2 Tablespoons vegetable oil
1 egg
2/3 cup semi-sweet chocolate baking chips
  • Preheat oven to 400 degrees. 
  • Spray muffin tin with vegetable spray to thoroughly coat.
  • Stir all ingredients except chocolate baking chips in a medium mixing bowl just until moistened.  Batter will be lumpy and thick like a runny oatmeal.  Add a splash more milk if the batter is not sticky and moist.
  • Fold in chocolate baking chips and divide batter evenly among muffin cups.  (You can sprinkle with 1/4 cup more oats if you would like a more strusel-like topping.)
  • Bake fifteen to eighteen minutes.  Slip a knife along the side of the muffin cups to loosen if needed. 
These muffins are tasty to eat warm from the oven and to save for later and eat cold!  For muffins with nicely rounded tops, mix ingredients only until all are moistened and batter is slightly lumpy and be sure your oven is preheated well.

Makes a dozen muffins.