Oatmeal Chocolate Chip Muffins
Makes 12 muffins
| prepPreheat oven to 425°F / 220°C | |||||
| prepLine a 12-cup muffin pan with paper liners | |||||
| 240 ml all-purpose flour | Whisk flour, baking powder, cinnamon, baking soda & salt | Add flour mixture, stir until combined | Fold in chocolate chips, divide into liners | Bake 425°F / 220°C, 7 min; reduce to 350°F / 175°C, 12–15 min | |
| 1 tsp baking powder | |||||
| ¾ tsp ground cinnamon | |||||
| ½ tsp baking soda | |||||
| ½ tsp salt | |||||
| 150 g quick-cooking oats | Stir oats & almond milk, let stand 10 min | Stir in butter, brown sugar & eggs | |||
| 240 ml almond milk | |||||
| 75 g butter | |||||
| 165 g light brown sugar (packed) | |||||
| 2 large eggs, lightly beaten | |||||
| 85 g chocolate chips | |||||
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