Last week, this baby had me craving CHOCOLATE in a big big way.  So what did I do?? I put together a recipe for double chocolate cookies that was the bomb!!

This past week, she’s had me craving Oatmeal Chocolate Chip Muffins.  I’m not sure where that one came from, but hey – it’s what she wanted.  Monday night, I was really pressed for time when I got home from the farm after work, but I found myself NEEDING an oatmeal chocolate chip muffin badly.  Muffins are definitely not something you’ll find me buying somewhere simple due to the fact that I know they would be filled with crap. So what did I do?? I tried yet another experiment for some healthier oatmeal chocolate chip muffins.

I’m 2 for 2 so far folks!!!

Oatmeal Chocolate Chip Muffins

What You Need:

• 1 1/4 C soft whole wheat pastry flour
• 1 C rolled oats
• 2 tsp baking powder
• 1/4 tsp salt
• 3/4 tsp cinnamon
• 1 egg
• 1 tsp pure vanilla extract
• 1/2 C brown sugar
• 3/4 C plain yogurt
• 1/4 C milk of choice
• 1/4 C mini chocolate chips

What You Do:

- Pre-heat the oven to 350 degrees and either lightly grease, or line a muffin tin with papers

- In a large bowl, stir together the flour, oats, baking powder, salt and cinnamon until combined – set aside

- In a small bowl, whisk together the egg, vanilla, sugar, yogurt and milk until combined

- Pour the wet ingredients into the bowl with the dry and stir until everything just comes together – if it still seems a bit thick, add another splash or two of milk (you don’t want the batter too runny though)

- Stir in the chocolate chips

- Carefully spoon the batter into the muffin tin

- Bake for 16-18 min

- Yields 1 dozen

Best when served still warm from the oven.  They passed my neighbour test this way!!