Bluebonnet Collected Recipes

Chocolate, oats and pecans come together in a satisfying and nutritious muffin that has the wonderful appeal of a cookie. Tuck it into your briefcase or child's backpack for an on-the-go breakfast, lunch treat or delicious snack.

Recipe courtesy of Great Meals in Under 30 Minutes.



Ingredients

1 1/4 cups quick-cooking oats

1 1/4 cups milk

1 large egg

1/2 cup firmly packed light brown sugar

1/2 cup vegetable oil

3/4 cup semisweet chocolate chips

1/2 cup chopped pecans

1 1/4 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

Prep Time: 10 minutes
Baking Time: 20 minutes
Makes 12 muffins

Directions
1. Preheat oven to 400F. Grease 12 muffin cups.

2. Combine oats and milk in a large bowl and mix well.

3. Beat egg in a medium bowl. Add brown sugar and vegetable oil and mix well. Stir in chocolate chips and pecans. Add to oat mixture and mix well.

4. Combine flour, baking powder and salt in a large bowl and mix well. Add oat mixture to flour mixture and stir just until moistened.

5. Fill prepared muffin cups two-thirds full with batter. Bake until golden, about 20 minutes.

Per muffin: 302 Cal.; 5g Protein; 18g Fat; 33g Carb.; 584mg Sodium; 21mg Chol.; 2g Fiber

Village Tip
If you only have old-fashioned oats on hand, chop in a blender to break them up a bit.

RESOURCE: Cooking Village