Looking at my calendar, I see it has been far too long since muffins have come out of my oven. And that’s really sad, because they used to be a part of my life every week.
Every week since I returned to full-time employment, I would eagerly click on my Muffin Monday emails, sure I could pull my act together in time to rejoin the group. And every week, I would fail miserably at the task, always having one distraction or another that would come between me and my breakfast bliss.
Not anymore! I’m drawing the line here; this is where it ends. This is where my kitchen fires are lit again and I’ll be protecting that flame this time. Nobody and nothing will be blowing it out! I’ve found my groove again!
In celebration, at 7AM yesterday, I whipped up a little bit of muffin goodness to bring into work. Nevermind the fact that I’m supposed to leave by 7:40AM—and that I hadn’t showered yet. It was all good. I could do this.
Inspired by oatmeal cookies, this treat brings a bit of dessert to your morning routine. I took it a step further, going a little Chunky-bar with my interpretation by mixing milk chocolate chips with raisins. Mine mostly sunk to the bottom, but they still tasted fabulous.
Next week, I’ll be rejoining Muffin Monday. It’s been far too long. I hope you’ll welcome me back!
- 1 cup rolled oats (not quick oats)
- 1 cup whole milk
- ¼ cup (4 Tablespoons) unsalted butter, melted
- ⅓ cup brown sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- 1 cup whole wheat pastry flour
- 1 teaspoon baking soda
- ¼ teaspoon Kosher salt
- ¼ teaspoon ground nutmeg
- ½ teaspoon cinnamon
- 1 cup milk chocolate chips
- ½ cup dark raisins
- Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with liners (preferably foil-backed ones) and set aside.
- In a medium bowl, combine the oats and milk and let soak while you prepare the first few steps of the muffins.
- In a large bowl, whisk together the egg, brown sugar, and vanilla extract, mixing well.
- Add oat mixture, flour, baking soda, salt, nutmeg, and cinnamon and mix until smooth.
- Fold in chocolate chips and raisins.
- Using a large cookie scoop, portion out batter, filling each cup about ¾ full.
- Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 5 minutes before turning out onto a wire rack to cool completely.