Chocolate Chip Oatmeal Honey Muffins

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Ingredients

Makes 12 muffins

3/4 cup milk + 1 Tablespoon pure lemon juice (or buttermilk if you have)

1 cup all purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

2 eggs

1/2 cup brown sugar

1/4 cup grape seed oil

3 Tablespoons honey

1 teaspoon pure vanilla extract

1 3/4 cups quick oats

1 cup chocolate chips, we used Camino 71% cacao bittersweet chocolate chips

Directions

1. Preheat the oven to 375 degrees F.

2. Line a 12 muffin tin with paper liners.

3. If you do not have buttermilk and are making your own, stir 1 tablespoon pure lemon juice into the milk and let sit for a few minutes.

4. Stir together flour, baking powder, baking soda, salt and cinnamon.

5. Add the eggs to a mixing bowl and beat on low speed. Add the brown sugar, oil, buttermilk, honey and vanilla.

6. Turn the speed up to medium and mix in the quick oats.

7. Add the dry ingredient flour mixture and mix in.

8. Add the chocolate chips and continue mixing until incorporated.

9. Evenly divide the batter into the 12 muffin tins. Fill to aboutt 3/4 full.

10. Place into the preheated oven and set the timer for 20 minutes.

11. Test with a toothpick inserted inot the middle of the muffin. If it comes out clean the muffins are cooked.

12. Remove to a cooling pad. Leave the muffins in the tin for 5 minutes then transfer to a cooling rack.

13. Muffins are always extra yummy still warm. Once cooled you can place them into a ziploc bag or container with a lid and keep on the countertop. These muffins are best eaten in the first 2 days.

ENJOY!

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