Name: Oatmeal Chocolate Chip Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup quick-cooking oats; 1 cup buttermilk; 1 cup all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/4 teaspoon salt; 1 egg; 1/4 cup vegetable or canola oil; 1/2 cup mini chocolate chips

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Simple, comfort, home, quiet, calm, and chocolate – these are words I had most on my mind. The past months have been exciting, challenging, complex, and filled with highs and lows. There isn’t a single minute of it I would take back. I only wish there had been more minutes of the day to get in what was missed. Now that a major project is wrapped there was one craving I had to satisfy after being away from home. It represents most of those words on my mind. Oatmeal Chocolate Chip Muffins are a simple, comforting way to start a quiet and calm day at home. Chocolate is a bonus.

What was the major project? It was, or rather is, the Food and Wine Conference. Although it has wrapped for 2014, we are already in the very beginning planning stage for 2015. It’s held in Orlando which means I am away from home to attend. The food at the conference is a highlight of its own. I tried my best to get a bite of everything and yet I still missed some of the offerings. All that big eating there meant balancing with smaller meals after returning home. A muffin instead of a breakfast buffet was in order.

There are healthy components in oatmeal chocolate chip muffins. First is the oats which have benefits of reducing cholesterol, helping control blood pressure, reducing the risk of type 2 diabetes, and more. Then there is chocolate with flavonoids and antioxidants. But who needs an excuse to eat chocolate? Not me. The muffins are fluffy with pockets of air and mini chocolate chips throughout.

A few more words about the Food and Wine Conference: Being in the same room with fellow food bloggers, writers, photographers, journalists, brand representatives, and publishers is priceless. There is so much to soak in, from information to companionship and everything in between. Our bonds are strengthened and we know we will have support to get us through our individual hurdles. To all the sponsors, speakers, attendees, and volunteers: Thank you, thank you, from the bottom of my heart, thank you! Even bigger thanks to Isabel because the conference would not exist had it not been for her following her heart to bring us all together.

What do you crave after traveling? I very much enjoy all the new food experiences while I’m away and become inspired to bring those adventures into my own kitchen. This trip is no exception and there is much to tackle in the near future. Until then, take a look at Oatmeal Peanut Butter Trail Mix Cookies and Cinnamon Chocolate Chip Ice Cream for other oats and chocolate chip recipes too.

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Oatmeal Chocolate Chip Muffins

Start your day with these quick, easy, and from-scratch Oatmeal Chocolate Chip Muffins. They are fluffy and filled with oats and mini chocolate chips.

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Author Renee

Ingredients

1 cup quick-cooking oats
1 cup buttermilk
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 egg
1/4 cup vegetable or canola oil
1/2 cup mini chocolate chips

Instructions

Preheat oven to 425 degrees F. Lightly grease a 12-cup muffin tin.
Stir together oats and buttermilk in a medium bowl. Let stand for 5 minutes.
Whisk together flour, sugar, baking powder, and salt in a large bowl.
Whisk together egg and oil. Pour egg mixture into bowl with oats and buttermilk. Stir to combine.
Add liquid ingredients to flour mixture and stir until just moistened.
Stir in chocolate chips.
Divide batter equally among muffin cups. Bake for 15 to 20 minutes or until browned.
Remove muffins from pan and cool completely on a wire rack.

Recipe Notes