Oatmeal Chocolate Chip Muffins

Muffins are my new favorite thing. They're easier to make than cupcakes and generally easier to "healthify," if you will.





















Don't get me wrong, these babies have chocolate chips in them (but guess what - they apparently have antioxidants if they're dark chocolate!). They're smaller than cupcakes, and I made them with some wheat flour instead of only AP. The wheat added some nice flavor that I wasn't really expecting. This recipe made a lot of muffins, and they tasted great, so I'll definitely make them again.






























Oatmeal Chocolate Chip Muffins
from Epicurious
Ingredients:

• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 teaspoon double-acting baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1/4 cup unsalted butter, melted and cooled
• 1/4 cup milk
• 1/3 cup rolled oats, toasted lightly
• 1/3 cup walnuts, chopped and toasted lightly
• 1/3 cup semisweet chocolate chips
  

In a bowl whisk together the flour, the sugar, the baking powder, and the salt. In another bowl whisk together the egg, the butter, and the milk, stir the egg mixture into the flour mixture until the mixtures are just combined, and stir in the oats, the walnuts, and the chocolate chips. divide the batter among 6 paper-lined 1/2-cup muffin tins and bake the muffins in the middle of a preheated 400°F. oven for 15 to 20 minutes, or until a tester comes out clean. Transfer the muffins to a rack, let them cool slightly, and serve them warm.