| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
September 1 |
1 |
servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 1/4 |
c |
Sugar |
| 1 |
ts |
Double-acting baking powder |
| 1/4 |
ts |
Salt |
| 1 |
lg |
Egg |
| 1/2 |
|
Stick unsalted butter; melted and cooled |
|
|
; (1/4 cup) |
| 1/4 |
c |
Milk |
| 1/3 |
c |
Rolled oats; toasted lightly |
| 1/3 |
c |
Walnuts; chopped and toasted |
|
|
; lightly |
| 1/3 |
c |
Semisweet chocolate chips |
INSTRUCTIONS
In a bowl whisk together the flour, the sugar, the baking powder, and
the salt. In another bowl whisk together the egg, the butter, and the
milk, stir the egg mixture into the flour mixture until the mixtures
are just combined, and stir in the oats, the walnuts, and the
chocolate chips. divide the batter among 6 paper-lined 1/2-cup muffin
tins and bake the muffins in the middle of a preheated 400F. oven for
15 to 20 minutes, or until a tester comes out clean. Transfer the
muffins to a rack, let them cool slightly, and serve them warm.
Makes 6 muffins.
Gourmet September 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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