Monday, June 28, 2010
Baked on Monday - Oatmeal Raspberry Chocolate Muffins
By the sound of some of your comments regarding Friday Fantasies, you all had lovely weekends. Happy to hear it!
This week I've baked a batch of oatmeal raspberry chocolate muffins. They seem a bit more sensible and slightly less sugary and fatty than past recipes! Having said that, they are pretty bloody delicious.
Oatmeal Raspberry Chocolate Muffins - makes 12
1 cup milk at room temperature
1 tsp white vinegar
1 cup rolled oats (do not use 'quick' oats)
1 large egg at room temperature
1/4 cup dark brown sugar
1/2 cup melted butter (allow to cool a little before adding)
1 cup plus 2 tblsp all purpose flour
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp nutmeg, freshly ground
1/2 tsp cinnamon, freshly ground
1 cup fresh or frozen raspberries
1/2 dark chocolate chips or chunks
Combine milk, vinegar and oats in a bowl and let stand for one hour.
Preheat oven to 375f. Grease a 12 cup muffin tin and line with papers.
Crack egg into the oat mixture then sugar and stir to combine. Stir in melted butter. Sift remaining ingredients into the bowl (flour, salt, baking soda, baking powder, spices). Fold in to batter, gently, taking care not to over mix. Add raspberries and chocolate and fold in gently.
Scoop batter with a 1/3 cup and place in each cup. Bake for about 15-18 minutes, until light brown on top. When ready, tops should spring back when touched. Allow to cool in tins....if you can wait that long.