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 oats
1/3 cup packed brown sugar
3/4 cup milk
2 Tablespoons vegetable oil
1 egg
1/2 cup chocolate chips (more if you want it extra chocolatey)
- Heat oven to 400 degrees.
- Spray twelve medium muffin cups or line with paper baking cups.
- Stir all ingredients except chips in medium 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 chips.
- 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 15-18 minutes. Slip a knife along the side of the muffin cups to loosen if needed.
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