| Oatmeal Chocolate Chip Muffins 1 C. boiling water 2/3 C. oatmeal (not instant) 4 Tbsp. butter or margarine, cut into cubes 1-1/2 C. flour 1/2 C. brown sugar 1 Tsp. baking powder 1 Tsp. baking soda 1/2 Tsp. cinnamon 1/2 C. semisweet chocolate bits 2 eggs 1 Tsp. vanilla Preheat oven to 400° F. Grease a 12-cup muffin tin. In a small bowl stir together boiling water, oatmeal and butter. Set aside and let stand for twenty minutes. In a large bowl combine flour, brown sugar, baking powder, baking soda and cinnamon. Add chocolate pieces. Beat eggs and vanilla into oatmeal. Stir oatmeal mixture into dry ingredients until flour is just moistened (batter will be lumpy). Spoon into muffin tin. Bake 20 minutes or until tops are golden. To freeze for future use…wrap individually in silver foil. Can be stored for up to 2 months. |