Recipe - Oatmeal Chocolate Chip Muffins

1 cup Quickcooking oats
1 cup Allpurpose flour; sifted
2 teaspoon Double acting baking powder
1 teaspoon Baking soda
1/8 teaspoon Salt
1 teaspoon Ground cinnamon
8 tablespoon Unsalted butter; (1 stick)
melted and cooled until
tepid
One half cup Packed light brown sugar
One fourth cup Granulated sugar
2 lg Eggs; lightly beaten (at
room temperature)
One half cup Sour cream
4 ounce Semisweet chocolate chips;
(about One half cup)
4 ounce White chocolate chips;
(about One half cup)

Preparation: Position a rack in the center of the oven and preheat to 375°
F. Line a muffin pan with muffin cups. Place the oats in a large bowl. Sift
in the flour, baking powder, baking soda, salt, and cinnamon. Stir the
mixture with a wooden spoon, until thoroughly blended. Place the butter and
sugars in a medium bowl and whisk until well combined. Add the eggs and
sour cream; whisk until smooth. With a rubber spatula, fold the egg mixture
into the dry ingredients, just until the dry ingredients are moistened.
Stir in the semisweet and white chocolate chips. Using two spoons, fill the
muffin cups Three fourths full. Bake the muffins for 18 to 20 minutes, or until
springy to the touch. Cool the muffins in the pan, tin, set on a rack. When
cool, store the muffins immediately in a plastic bag or airtight container.

YIELD: 12 muffins

PREPARATION: 30 minutes plus baking and cooling times.
Posted to recipeludigest Volume 01 Number 449 by "Bunny"
layla696@ix.netcom.com on Jan 4, 1998