
We love to eat these muffins for breakfast. They’re very healthy and very tasty.
Serving Size: 12 muffins
Ingredients:
1 1/2 cups whole wheat flour
1/2 cup Sugar (or blend of sugar and Splenda)
1 Tablespoon baking powder
1/2 teaspoon salt
1 Cup skim milk
6 Tablespoon of canola oil
1 teaspoon vanilla extract
1 large egg
1 Cup quick cooking oats
2/3 cup chocolate chips
Directions:
- Preheat oven to 400 degrees F.Line 12 cup muffin pan with liners.
- In large bowl, combine flour, sugar, baking powder and salt.
- In small bowl, using a fork, beat milk oul vanilla, and egg until blended.
- Stir oats into liquid mixture.
- Add liquid mixture to flour mixture; stir just until flour is evently moistened.
- Stir chocolate chips into batter.
- Spoon batter into prepared muffin pan cups.
- Bake muffins 16-19 minutes, until toothpick inserted in center comes out clean.
- Immediately remove muffins from pan.
- Cool on wire rack.