Ingredients
- 1 cup buttermilk
- 1 cup quick-cooking rolled oats
- 1 egg, beaten
- 1/3 cup vegetable oil
- 3/4 cup all-purpose flour
- 2/3 cup brown sugar, packed
- 1/4 cup cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup walnuts, coarsely chopped
- 1/3 cup mini-chocolate chips
- Powdered sugar (optional)
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Chocolate Oatmeal Nut Muffins
Time: 20 minutes prep, 17 minutes cook
Servings: 12
Directions
- Stir together buttermilk and oats in medium-size bowl. Stir in egg and oil; allow to stand 15 minutes. Halfway through soak time, start muffin preparation: Heat oven to 400 degrees F. Grease or line a 12-cup muffin pan with paper liners.
- In medium-small bowl stir together flour, brown sugar, cocoa, baking powder, baking soda, and salt.
- Add flour mixture to soaked oatmeal mixture, along with vanilla extract, blending until moistened.
- Stir in walnuts and mini-chocolate chips.
- Divide batter into prepared muffin pan.
- Bake 15-18 minutes or til toothpick tests clear. Remove from pan to rack to cool.
- Optional: when muffins are cool, sprinkle tops with sifted powdered sugar.
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Summary
Get your chocolate fix in an oatmeal nut muffin - and call it health food! Moist and tasty. Use your preferred nut in place of walnuts - pecans, chopped almonds, cashew, etc.
