Oatmeal Chocolate Chip Muffins With Chocolate Streusel Wendy Barnett

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  • 1/3 c. sugar
  • 1/4 c. flour
  • 2 Tbsp. unsweetened cocoa pwdr
  • 2 Tbsp. margarine or possibly butter melted
  • 2 3/4 c. flour
  • 1 c. oats quick or possibly
  •     old-fashioned, uncooked
  • 1/2 c. regular or possibly mini-semisweet chocolate chips
  • 1 tsp baking pwdr
  • 1/2 tsp baking soda
  • 1/2 tsp salt if you like
  • 2/3 c. buttermilk
  • 1/2 c. honey
  • 1/4 c. vegetable oil
  • 1 x egg lightly beaten


  1. Heat oven to 350 degrees. Line 12 medium muffin c. with paper baking c..
  2. For streusel, combine sugar, c. flour, cocoa pwdr and margarine in medium bowl; mix well. Set aside.
  3. For muffins, combine 1 c. flour, oats, chocolate chips, baking pwdr, baking soda and salt in large bowl; mix well.
  4. In medium bowl, combine buttermilk, honey, oil and egg; blend well. Add in to dry ingredients all at once; stir just till dry ingredients are moistened. Don't overmix.
  5. Fill muffin c. almost full. Sprinkle with streusel, patting gently. Bake 20 to 22 min or possibly till light golden. Cold muffins in pan on wire rack 5 min; remove from pan. Serve hot. Store cooled muffins tightly wrapped at room temperature.
  6. Makes 1 dozen.
  7. In a mother-daughter contest of Quaker Oats, Emily (age 8) and her mother Wendy Barnett of Knoxville, Tenn., won $12,000.


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