Oatmeal Chocolate Chip Muffins

These Oatmeal Chocolate Chip muffins are great for any time of day. They make a terrific breakfast, can be tucked in a lunch box, or handed out as after school treats. This batch was hardly out of the oven before they started disappearing. There’s not a designated day set aside on the calendar to honor chocolate chip muffins, so I suppose it’s okay to honor them any and every day. Just between us, we’ll call today Oatmeal Chocolate Chip Muffin Day. Celebrate with me today and maybe tomorrow too.

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Oatmeal Chocolate Chip Muffins

1 cup quick cooking oats
1 cup buttermilk
1/3 cup vegetable oil
2/3 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup semi-sweet chocolate chips

Preheat oven to 400 degrees F. Prepare a standard muffin pan with paper liners. In a small bowl, combine oats and buttermilk; let stand for 20 minutes. In a large bowl, stir together oil, brown sugar, egg, and vanilla. Stir in buttermilk mixture. Add flour, baking powder, salt, and baking soda; blend well. Stir in chocolate chips. Fill muffin cups 2/3 full with batter. Bake 16 – 18 minutes or until muffins test done with a toothpick. Remove from pan to wire rack. Makes 12 muffins.