I have come up with a nice recipe for a muffin, instigated by an email from one of my Sisters. She had made some Chocolate Chip and Oatmeal muffins in the past for one of her lovely granddaughters, who I rather suspect wanted them again.
So that set me searching on the internet and I came up with a number of recipes there, from which I have cobbled together this recipe.
As with all muffins they are quite simple to make and the results are very pleasing, both to my eyes and my taste buds.
I am sure the would be very acceptable to eat at any time, though many people might like to try them for breakfast. Personally I like them with a nice cup of tea, Marks and Spencer’s Gold, of course.
- 100g rolled oats
- 125g dark chocolate chips
- 100g chopped pecan nuts
- 1 medium egg(US would be a large egg)
- 295ml milk
- 155g plain flour
- 20g baking powder
- 6g salt
- 120 ml vegetable oil
- 110g light brown muscovado sugar
- 50g demerara sugar
- Mix the milk and the oats together and leave for about 15 minutes.
- Preheat the oven to 205C/185C Fan/400F.
- Mix the egg, oil, chocolate chips, muscovado sugar and 65 grams of pecan nuts into the milk and oat mixture.
- Mix the flour together with the baking powder and salt.
- Add that mixture to the wet mixture and stir until combined, without overmixing.
- Fill twelve muffin cups or cases with mixture, until about 2/3s full.
- Mix the remaining pecan nuts with the demerara sugar and sprinkle over the top of the muffins.
- Bake for 20 to 25 minutes, until a skewer comes out clean, when inserted into the middle (except that coating with melted chocolate will be fine).
- Remove from the oven and allow to cool on a wire rack.