Dark Chocolate Raspberry Oatmeal Muffins Recipes

Steps:

• In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Beat the egg, oil, milk, lemon juice and vanilla; stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill 12 greased or paper-lined muffin cups two-thirds full., Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Freeze option: Freeze cooled muffins in an airtight container. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

Steps:

• In a large bowl, cream butter and sugar. Beat in egg. Combine dry ingredients; add alternately with applesauce to the creamed mixture. Stir in oats and chips. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 25 minutes.

Steps:

• In a large bowl, combine milk, vinegar, and rolled oats. Let sit one hour to soften oats.
• Preheat oven to 375°F Grease 24 muffin tins.
• When oats have soaked for 1 hour, add eggs, brown sugar, and applesauce. Mix thoroughly.
• In another bowl, whisk together flour, salt, baking powder, baking soda, nutmeg, and cinnamon. Add to the milk mixture, stirring until just combined (don't overmix!). Gently fold in the raspberries and chocolate chips.
• Fill the muffin tins 2/3 full. Sprinkle with a little brown sugar, if desired. Bake 18 minutes, until the tops are light golden brown and spring back when touched. Remove from the oven and allow to cool in the tins.