Thursday, July 21, 2011

Cranberry White Chocolate Chip Oatmeal Muffins

As soon as I saw the recipe for these brown sugar oatmeal muffins, I thought of the cranberry white chocolate chip cookies I make at Christmas time. I decided to use white chocolate chips and craisins as my mix-ins. I love that these muffins were a base for any ingredients you want to add. These looked and smelled amazing, but the texture was off. They were very moist and greasy. I double-checked the recipe and thought that it called for buttermilk. That must have been the problem, or the 90-degree weather we've been having. Next time I make these, I'll use the correct milk.

Cranberry White Chocolate Chip Oatmeal Muffins
Source: Ommy Noms

1 cup quick-cooking oats
1 cup milk
1/2 cup packed brown sugar
1 egg, beaten
1/4 cup vegetable oil
1/2 cup mix-in of your choice
(I used 1/2 cup white chocolate chips and 1/2 cup craisins)
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 400 degrees and line a muffin tin with 12 paper liners.

Mix together oats, milk, and brown sugar and let stand for 15 minutes. Stir in egg, oil, and mix-ins (white chocolate chips and craisins).

In another bowl, whisk together flour, baking powder, baking soda, and salt. Stir flour mixture into oat mixture until just moistened.

Fill paper liners 3/4 full and bake 16 - 18 minutes. Transfer muffins to wire rack to cool.

1 comment:

  1. I'm sorry that you had that difficulty with the texture- that is so strange!