The other day my daughter asked me to make muffins. Not just any muffins, mind you, but chocolate chocolate chip muffins. years ago I used to keep a homemade master mix on hand, a homemade Bisquick type concoction, for making muffins, pancakes, etc. Recently I’ve started making that mix again so this was a perfect time to develop a recipe using that mix and some instant chocolate oatmeal I’ve had in the cabinet.
I’ve adapted the instructions so that you can certainly use regular instant oatmeal in this recipe. I just happened to have this chocolate instant oatmeal on hand:
If you have old fashioned oats, you will want to grind them up in the food processor first as instant cooks a lot faster than old fashioned. if you want to sneak some healthy goodness in here, toss in a tablespoon of wheat germ! These muffins are great, but don’t let them sit out too long. Store them in a container if they won’t be eaten right away.
Chocolate Chocolate Chip Muffins
2/3 cup milk
1/3 cup packed brown sugar
2 tablespoons canola oil
2 cups Master Mix
3 tablespoons cocoa
scant 1/2 cup quick cooking oats or instant chocolate oatmeal
1 cup chocolate chips, divided
Preheat oven to 400 F and spray bottoms only of a 6 cup jumbo muffin pan*. In large bowl, whisk together milk, brown sugar, oil and egg. Stir in master mix, cocoa, and oats just until moistened. Mix only until moistened, batter may be lumpy, do not over mix. Fold in 2/3 cup of the chocolate chips and divide batter evenly among muffin cups. Sprinkle remaining 1/3 cup of chocolate chips on top of muffins.
Bake 8 minutes at 400 F, then reduce temperature to 350 F and bake an additional 18-20 minutes. Cool in pan for 5 minutes then remove to rack to cool completely.
The recipe for the Master Mix that I make is here. You can substitute your own homemade baking mix or use Bisquick.
* To convert this to a 12 cup muffin pan, bake at 350 for 20-25 minutes.
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