- 12
Ingredients
- 1 cup old-fashioned rolled oats
- 1 cup nonfat buttermilk
- 1 2/3 cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup chocolate chips
- 1/2 cup cappucino chips
- 2 large eggs
- 1/2 cup brown sugar, packed
- 2 tablespoons canola oil
- 1/2 cup nonfat vanilla yogurt
Preparation
Step 1
1. Preheat oven to 375 degrees. Prepare a 12-cup muffin tin or a 24-cup mini muffin pan, by coating pan with nonstick spray or by using paper liners.
2. In a medium size bowl, combine oats and buttermilk. Let set 30 minutes.
3. In a large mixing bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Stir in chocolate and cappuccino chips until coated with flour mixture. Make well in center of bowl. Set aside.
4. Add eggs, brown sugar and oil to oat mixture; mix until well blended. Pour egg mixture into bowl of dry ingredients; mix until just moistened. Fold in yogurt.
5. Fill muffin cups 3/4 full and bake regular-size muffins for 15-20 minutes, or until golden brown and tests clean with a toothpick.
Notes: Incredible. Our very favorite muffin. Incredibly moist and flavorful, yet relatively healthy. Will make these again and again (every muffin made thereafter was described as "not as good as those cappuccino ones"…)