Chocolate Oat Muffins
Ingredients
100g oats, substitute for oat flour or all bran flakes
250 ml milk, at room temperature
1 tsp vanilla extract
150g cake flour, or all-purpose flour
25g cocoa powder
1 tsp bicarbonate of soda
1 tsp baking powder
1/4 tsp salt
100g granulated sugar
60 ml vegetable oil
1 large egg
150 g dark chocolate chips
Method
Preheat the oven to 180°C. Line a 12-cup muffin tin with cupcake liners.
In a bowl, sift together the cake flour, cocoa powder, bicarb, baking powder, and salt.
In another bowl, whisk together the egg, brown sugar, and oil until combined. Add the oats, milk, and vanilla extract.
Add the dry ingredients to the wet ingredients, and mix until just combined.
Stir the chocolate into the muffin batter, and save a few chocolate chips to decorate the tops of the muffins with.
Divide the batter among the 12 muffin cups and top with the remaining chocolate chips.
Bake for 20 minutes or until a toothpick inserted in the muffins comes out clean.
Allow to cool and enjoy!
Store in an airtight container for up to 3 days.
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