Chocolate Chip, Oatmeal and Molasses Muffins

I’ve been on the search for a good gingerbread recipe. During my hunt, I stumbled upon this combination—chocolate, oatmeal and molasses.

Intrigued, I decided to give it a try.

Well, it works. It really does. There’s only a hint of molasses, so you mainly taste the chocolate chips and oatmeal. And that’s not a bad thing.

I also learned the importance of oven temperature while baking these muffins. My first batch went in at 350°F and they were flat and dense. The second batch went in at 400°F and they were plump and bouncy. Exactly what you want out of a muffin. Learn from my mistake—check your oven temperature.

Chocolate Chip, Oatmeal and Molasses Muffins

2 cups old fashioned oats

2 cups all purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

1/3 cup sugar

2 eggs

2 tablespoons vegetable oil

1 3/4 cups buttermilk

1/2 cup molasses

1 cup mini chocolate chips (a few extra for sprinkling on top)

Combine the oats, flour, baking powder, baking soda and salt in a large bowl. In a medium bowl, whisk together the sugar, eggs, oil buttermilk and molasses. Stir the wet ingredients into the dry, folding in the chocolate chips.

Scoop the batter into muffin cups (either coated with cooking spray or with paper liners). Fill about 3/4 of the way full and sprinkle with mini chocolate chips. Bake at 400°F for 20 minutes or until cooked through and cool on a wire rack.

Recipe: Adapted from Lynn’s Kitchen Adventures