Oatmeal Chocolate Chip Muffins

The other day, (I can't believe I am about to say this) I ate a tuna fish sandwich for breakfast. I was in a hurry and grabbed the first thing I saw in the fridge, running out the door. It was good. Later that day, one of my little aftercare students was telling me about the delicious feast she had eaten for breakfast and then stopped to ask me what I had eaten. (Why that day, of all days did someone have to ask me what I ate for breakfast?) I told her about my tuna fish sandwich and she just looked at me with a really funny look on her face. Eva is the cutest! :)

On busy days like the "tuna fish sandwich day", it is always nice if someone has made something ahead of time, like muffins. At our house, we are always eating muffins. They are one of the quickest, easiest things to make that everyone enjoys. These oatmeal chocolate chip muffins are definitely one of my favorites. They are similar to oatmeal chocolate chip cookies, but just a tad bit more filling and healthier! With this recipe, the only change I made was leaving out the pecans. Since I am not a big pecan person, (unless it's pecan pie) I did leave the pecans out. I also added some more chocolate chips to make up for the pecan loss.


Oatmeal Chocolate Chip Muffins
1 1/4 cups quick cooking oats
1 1/4 cups milk
1 egg
1/2 cup vegetable oil
3/4 cup packed brown sugar
3/4 cup semisweet chocolate chips
1 cup chopped pecans
1 1/4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt

Combine oats and milk and allow to stand for 15 minutes. Preheat oven to 400 degrees F (205 degrees C). Grease each cup of one 12-cup muffin tin. Stir egg, oil, 1/2 cup of the brown sugar, chocolate chips and 1/2 cup of the pecans into the oat and milk mixture. Combine flour, baking powder and salt. Add oat mixture to flour mixture, stirring until just moist.

Fill each cup of one 12-cup muffin tin 2/3 full. Sprinkle tops with the remaining brown sugar and pecans.