Mmm… Muffins (Oatmeal Chocolate Chip)

Last Tuesday I was hungry between classes and I ended up buying a muffin. The muffin was good and I was no longer hungry. Then it happened again later in the week. Again, the muffin was good but I felt bad about paying $1.25 for something I could easily make at home. So, Friday I bought a muffin pan, and on Sunday I made them. Here’s the recipe:

Oatmeal Chocolate Chip Muffins (makes 12)
Ingredients:

1 1/4 cups quick cooking oats
1 1/4 cups milk
1 egg
1/2 cup vegetable oil
1/2 cup packed brown sugar
3/4 cup semisweet chocolate chips
1 cup chopped walnuts
1 1/4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt

Directions

  1. Combine oats and milk and leave them alone for 15 minutes.
  2. Preheat oven to 400F (205C).
  3. Add egg, oil, brown sugar, chocolate chips and walnuts into the oats and milk.
  4. In a seperate bowl mix the flour, baking powder and salt.
  5. Add oat mixture to the flour mixture and mix.
  6. Put the mixture into a greased mufifn tin (you don’t have to grease the tin if you are using baking cups), it won’t rise too much so you can fill it up.
  7. Bake for 20-25 minutes or until it looks good.
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16 thoughts on “Mmm… Muffins (Oatmeal Chocolate Chip)”

  1. Awesome Blueberry Muffins

    1/2 cup sugar, 1/4 cup butter, room temp.
    1 cup sour cream, 2 tbsp lemon juice, 1 egg
    1 1/2 cup flour, 1 tsp baking soda
    1 cup fresh OR frozen blueberries

    Preheat oven to 375. Mix first ingredients (butter and sugar) in a medium bowl, beating at med speed (if using an electric beater) until blended. Add second set and continue beating, scraping bowl often. Mix dry ingred and stir in by hand until just moistened. Fold in berries. Spoon into muffin pan, sprinkle each with a little sugar and some grated lemon peel, if desired. Bake 20-25 mins.

  2. With a little butter and a hot cup of tea (lemon and sugar or milk, your call) they are frikkin’ awesome. Let ’em cool in the pan 5 minutes before turning them out so they don’t fall apart as much.

  3. Also, it’ll be a way to get rid of my light sour cream (tastes all right when it’s in stuff, but licking the spoon is so very very bad). Never buying that again.

  4. I made muffins once. Then I vomitted. On that day, I swore to myself that I would never make muffins again. Please remove this rubbish.

  5. I feel the same way about Brussel sprouts – honestly, I had a bad experience as a child and to this day, the very smell of them makes me nauseous. Having said that, please reconsider your stance. Muffins can be economical, easily transportable, healthy and delicious.

    But why would you lick a spoon of sour cream??

  6. Uh, Michelle, “Jason Harvey” is just some dick from school spamming my blog.

    I made the blueberry ones about 30 minutes ago. They’re good, and I got to finish the sour cream.

    As for licking the spoon, I use the spoon to take out some sour cream, but some of it stays on the spoon. It will not come off. I could just wash it away but I don’t like wasting food, so I usually lick the spoon before putting it in the sink. Am I the only one who does this?

  7. The last response was actually supposed to be a lead-up to more recipes, but I was at school and didn’t have my book with me . . . and still don’t, so you’ll just have to wait.

    I’m glad you liked the blueberry ones, but yes, when it comes to sour cream, you ARE the only person to lick a spoon. You could always use the same spoon that scooped out the sour cream to fill the muffin pan – that way, you have batter on the spoon, not just straight sour cream, AND you don’t need to dirty another utensil just to move the batter from one place to another.

  8. I’m not just referring to when I make muffins. When I’m eating tacos, there’s excess sour cream on the spoon and same with perogies (these are pretty much the only things I use sour cream for).

    And please, more recipes.

  9. Use some of the food to wipe off the extra sour cream (in the case of perogies) or scoop up some extra taco toppings to make a whole bite. Honestly.

    I have lots more recipes, including some that call for sour cream – do you want real food too?

  10. The cost-per-muffin analysis depends on factors such as whether you buy ingredients in bulk or on sale (or pay full price for a small bag of flour, for example), whether you have to specifically buy certain ingredients or are using what is already on hand, how much energy is used to bake them, and whether superior taste is a valued variable. Which is to say, no I haven’t sat down to try and figure out if I am indeed saving $0.40 per muffin by making them myself, but I like to bake and carrot muffins from a store are always dried out. Unlike mine.

  11. Carrot Muffins

    Dry – 1 cup multigrain flour, 2 tsp b. powder, 1/2 tsp b. soda, 1/2 tsp cinnamon, 1/4 tsp salt

    Wet – 1/2 cup packed brown sugar, 1 cup milk, 1 egg (beaten), 1/4 cup melted butter or margarine

    1 cup shredded carrot
    1 cup quick-cooking oats

    Blend dry ingredients. In another bowl, mix wet ingredients. Add wet to dry, mix thoroughly. Add oats and carrot, mix well.

    Spoon batter into greased muffin pan, filling them to 2/3 full.

    Bake 25 min at 375.

  12. I figure the cost of ingredients for the oatmeal chocolate chip muffins was about $6. I don’t know if you want to add labour costs (as I only make muffins when I have spare time I’m not sure what the value of the time is worth) or electricity (which is included in my rent) but they could be added to the ingredients cost to make a more accurate cost if you want.

    And you’d also have to monetize things like how much you enjoy baking, the convenience of store-bought muffins, no uncertainty about the ingredients and others.

    One thing I do know is that I consumed more muffins in the last week than maybe in all of 2005.

  13. Addendum

    All-purpose flour can be used instead of multigrain, but I find that carrot muffins taste better when hearty. And slathered in jam.

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