Double Chocolate Oatmeal Walnut Muffins!

photo 2 (23)You did what with who for how many muffins??? – quotessays

  • 1 cup quick-cooking rolled oats
  • 1 cup buttermilk or sour milk*
  • 1/3 cup vegetable oil
  • 2/3 cup packed light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 cup HERSHEY’S Cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 tablespoon sweetened condensed milk 
  • 1/4 cup dark chocolate chips
  • 1 cup coarsely chopped walnuts

1. Heat oven to 400°F. Grease or line muffin cups (2-1/2-inches in diameter) with paper baking cups.

2. Stir together oats and buttermilk in small bowl; let stand 20 minutes. During this time you can stir together the wet ingredients and the dry ingredients.

3. Stir together oil, brown sugar, egg, sweetened condensed milk, and vanilla in large bowl. Add oats mixture, stirring well. Stir together flour, cocoa, baking powder, salt and baking soda. Add to oats mixture, blending until moistened. In a separate bowl, mix together nuts and chocolate chips with a tablespoon of flour or a bit of leftover dry mixture. Stir this into the. Fill muffin cups 2/3 full with batter. Fill them any higher, and the tops of the muffins crack in the oven!

4. Bake 16 to 18 minutes or until wooden pick inserted in center comes out clean. In my case, they were picture-perfect after 15 minutes. Remove from pan to wire rack. Sprinkle muffin tops with powdered sugar, if desired. Serve warm or cool. Makes about 12 muffins.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup. In this case, I used a squeeze of lemon! Works just as well.

– adapted from a recipe I found on hersheys.com. Ingredients and directions in italics are mine!

photo 1 (23)I made these muffins twice, once using the original recipe from Hershey’s and once again adding my own touches. The first time around, the muffins were alright, but they lacked any serious flavor (especially sweetness).

The second time around, I couldn’t have enough. Though they don’t taste like store-bought muffins, I don’t mind. Store-bought ones are filled to the brim with sugar, while these are only mildly sweet and chocolatey.

The sweetened condensed milk adds not only sugar but moisture to the batter. The chocolate chips are for obvious additional chocolate flavor. That’s what makes these muffins “double chocolate”. Allowing the oats to get soft in the buttermilk lets them functionally disappear into the muffin; you can’t even tell that the muffins are kind of healthy!

To turn them into healthy “cupcakes”, top with a dollop of PB2 (chocolate flavor), which is a sort of healthy chocolatey peanut butter.

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