I love muffins. They are simple to make. They also make the perfect portion controlled snack. Extras freeze well to be used later.
Tonight I wanted to try a chocolate oat muffin. A couple of years ago I found this basic muffin recipe from King Arthur that I have used as the base for many muffins. They really turn out well and it is so easy to adapt to different recipes.
These muffins didn’t turn out as sweet as I would have liked although the kids liked them so they were certainly edible. The next time I make them I may increase the number of chocolate chips to make them a little more chocolate-y in the center.
- 1 1/4 cups white whole wheat flour
- 3/4 cups oats
- 5 tablespoons cocoa powder
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 tablespoon baking powder
- 1/3 cup non-fat dry instant milk
- 1 cup coffee
- 4 tablespoons reduced calorie butter spread, melted
- 2 large eggs
- 1/2 cup chocolate chips
- Preheat oven to 400°.
- Mix dry ingredients in a large bowl.
- In a separate bowl beat the wet ingredients together.
- Pour wet ingredients into dry ingredients. Mix until just blended.
- Fill cups of a lightly greased muffin tin 2/3 full. I use a large cookie scoop or ice cream scoop.
- Bake for 15 to 20 minutes.
Yield: 12 muffins
Serving: 1 muffin • Calories: 156 • Fat: 6g • Carb: 24g • Fiber: 3g • Protein: 5g