Saturday, December 15, 2012

Oatmeal Chocolate Chip Muffin

I always love to bake muffin as it is easy to bake, freeze well and taste good with my favourite cup of coffee. I normally bake a batch of muffin, eat some and store some in the freezer for the following week. For this week, I am baking the oatmeal chocolate chip muffin obtained from We really love the toppings – pecans and brown sugar! In the near future, I plan to do a hybrid of these toppings with our all time favourite Awesome Banana Muffin. Watch out for my next post Smile


  • 1 1/4 cups quick cooking oats
  • 1 1/4 cups milk
  • 1 egg
  • 1/2 cup vegetable oil
  • 3/4 cup packed brown sugar
  • 3/4 cup semisweet chocolate chips

  • 1 cup chopped pecans

  • 1 1/4 cups all-purpose flour

  • 4 teaspoons baking powder

  • 1 teaspoon salt


  1. Combine oats and milk and allow to stand for 15 minutes. Preheat oven to 400 degrees F (205 degrees C). Grease each cup of one 12-cup muffin tin.
  2. Stir egg, oil, 1/2 cup of the brown sugar, chocolate chips and 1/2 cup of the pecans into the oat and milk mixture.
  3. Combine flour, baking powder and salt. Add oat mixture to flour mixture, stirring until just moist. Fill each cup of one 12-cup muffin tin 2/3 full. Sprinkle tops with the remaining brown sugar and pecans.
  4. Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes.

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