Thursday, 25 April 2013

Oatmeal Chocolate Chip Muffins

Today we had a very early start.  Andy had a long commute to work so we were having breakfast at 5:30 am.  By 10 I was about to gnaw through my own arm, I was so hungry.  Time to bake something tasty and QUICK, muffins!


This recipe comes from a brilliant little book by Susan Reimer, MUFFINS Fast and Fantastic, Oatmeal Chocolate Chip Muffins.  As you can see, the ingredients are metric.  If you use measuring cups for baking, the conversions can be found at the bottom of this post. 

Here are the ingredients you will need:

2 ounces (60 grams) rolled oats*
9 fluid ounces  (260 ml) milk**
8 ounces (225 grams) plain flour*
3 teaspoons baking powder
1/2 teaspoon salt
3 ounces  (85 grams) chocolate chips
1 egg
4 ounces (110g)  soft brown sugar*
1 teaspoon vanilla extract
3 fluid ounces (90 ml)  vegetable oil


The very first thing you must do is place the oats in a medium sized mixing bowl and pour the milk over them.   You want the oats to soak up the milk and soften before putting them in the batter.  

Preheat the oven to 400F/200C and place 10 paper liners into your muffin tins. Now you are ready to make the muffin batter.  

In a large mixing bowl, sift together the flour, salt, and baking powder.  Add the chocolate chips and give everything a quick stir.  Set this aside while you prepare the rest of the ingredients.

In the bowl with the oat/milk mixture, add the egg, brown sugar, oil  and vanilla.  Mix well to combine all the ingredients.  

Pour the wet mixture into the dry ingredients.  Stir until all of the ingredients are JUST combined.  DO NOT OVER MIX.  


Divide the batter equally among the muffin cups.  An ice cream scoop is great for this job.  Bake for about 20 -25 minutes or until the muffins are well risen and lightly browned on top.   If you are hungry like me, eat while warm!


Are you wondering what the **** are about?  These indicate cup measurements for the dry ingredients in the recipe. 

*3/4 cup rolled oats
*1 1/2 cups plain flour
*1/2 cup light brown sugar

** I substituted 2 fluid ounces of the milk with plain natural yogurt to make the muffins extra moist.  It's one of my best baking tips and works every time!

8 comments:

  1. I love making muffins and these look delicious and so much better than gnawing your arm!

    ReplyDelete
    Replies
    1. These muffins don't feel as naughty as a slice of cake and you are right, they are much nicer than chewing on my tough old arm! : )

      Delete
  2. Luckily you have this nice and fast recipe - it'd be difficult do work with a gnawed off arm! ;-)
    The idea to take yoghurt instead of milk is really very good for cakes.
    To divide the batter with a ice cream scoop - brilliant! I never would have come up with the idea of using that!

    ReplyDelete
    Replies
    1. Yogurt is great in cakes, muffins, and scones. It's amazing how it changes the texture in baked goods. I couldn't bake without it...or my arm! : )

      Delete
  3. Hello :) Bookmarked, and thank you ... my lot are going to love these :D

    ReplyDelete
    Replies
    1. Hello and welcome, Annie! : ) It's lovely to meet you.

      Delete
  4. Hello Debs
    It's always lovely to hear how people are enjoying Muffins: Fast and Fantastic. Thank you so much for your positive reviews. However, with so many people posting their favourite recipes, nearly 40% of the book can now be found on the web, which is especially a problem for a slim book like Muffins. It is now at risk of going out of print. May I suggest that, instead of posting recipes, you direct your readers to the official Muffins website themuffinbook.uk where they can order a book and find other helpful information.

    Many thanks!
    Susan Reimer (author of Muffins: Fast and Fantastic)

    ReplyDelete
    Replies
    1. You are absolutely right, Susan. I should have said BUY THIS BOOK! I had hoped my readers would enjoy these muffins and as a result purchase a copy for their cookery library. I'll say it now BUY THIS LOVELY BOOK! : D

      Delete