About this recipe:A hearty oaty muffin is made into a weekend breakfast treat with the addition of chocolate chips!
100g porridge oats
125ml vegetable oil
150g dark brown soft sugar, divided
125g chocolate chips
125g chopped pecans, divided
4 teaspoons baking powder
1 teaspoon salt
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Method Prep:20min › Cook:25min › Ready in:45min
Combine oats and milk and allow to stand for 15 minutes. Preheat oven to 200 C / Gas mark 6. Grease each cup of one 12-cup muffin tin, or line with paper cases.
Stir egg, oil, 3/4 of the brown sugar, chocolate chips and 1/2 of the pecans into the oat and milk mixture.
Combine flour, baking powder and salt. Add oat mixture to flour mixture, gently stirring until just moist (do not over-mix). Fill each cup of one 12-cup muffin tin 2/3 full. Sprinkle tops with the remaining brown sugar and pecans.
I halved the recipe for a trial.
Followed Khaled's advice to drop sugar n oil, esp when I am already using semi-sweet chocolate chips.
Made a few tweaks in ingredients like organic baby oats instead of porridge oats n used raw sugar in place of soft brown sugar.
Results of 6 tender moist muffins.
Excellent recipe to sneak in oats into your diet. Will make these again. - 15 Jan 2014