Tuesday, November 20, 2012

Chocolate Chip Oatmeal Mini-muffins

This snack is a hybrid of chocolate chip cookies and muffins—a long-time favorite cooky, but softer, and in a smaller, bite-size shape. The cooks.com recipe that I derived my recipe from does not provide the size of muffin pans to use or the expected yield. Fortunately, I have enough experience in baking to infer some unstated information.
  • The amount of fluid and flour (+ oatmeal) looked to be enough to equal about one box of cake mix.
  • The stated baking time of 22 minutes seemed appropriate for normal cupcake size.
Recipe deviations from the cooks.com recipe
I tend to deviate from recipes that I try out. For instance, I might substitute an ingredient that I have on hand. Deviations and disclosures follow.
  • Granulated sugar instead of brown sugar
    (If you'd rather use brown sugar and find yours is brick-hard, you can use the info in my oatmeal cooky recipe for resoftening it.)
  • Replacement of 1/8 of oil with sesame oil
    I had hoped to add a nutty flavor, but the nuttiness didn't seem apparent in the results.
  • Regular-sized chocolate chips instead of mini-chips
  • Mini-cupcake pans and paper liners, baking the batter for 17 minutes instead of 22
  • Double-recipe batch, which yielded 72 mini-muffins.
    I made enough to tote to two events that coincidentally occurred on the same day—a workplace potluck lunch and an evening professional organization meeting.
My pixstrip shows five image areas:
  1. Implements
  2. Ingredients (dry, wet, and chocolate chips)
  3. Batter in pans
  4. Baked mini-muffins on cooling rack
  5. Baked mini-muffins in goodies tin
Implements
  • large mixing bowl
  • medium small mixing bowl
  • mini-cupcake pans
  • mini-cupcake paper liners
  • pastry blender
  • measuring cups
  • measuring spoons
  • additional spoon for ladling batter if desired
  • rubber spatula(s)
  • cooling rack for done mini-muffins
Ingredients
  • Dry
    • 2 2/3 C flour
    • 2 C uncooked oats
    • 2/3 C granulated sugar
    • 2 tbsp baking powder
    • 1 tsp salt
  • Wet
    • 2 C milk
    • 1/2 C oil
    • 2 eggs
  • 12 oz chocolate chips
Instructions
  1. Preheat the oven to 400 degrees.
  2. Place mini-cupcake paper liners into each mini-cupcake cavity.
  3. Pour the dry ingredients into a large mixing bowl, using the pastry blender to blend well.
  4. In the smaller bowl, mix the wet ingredients.
  5. Pour the mixed wet ingredients into the larger bowl and stir the ingredients until they're moistened.
  6. Stir the chocolate chips into the batter.
  7. Scoop about a rounded spoonful of batter into each paper-lined well, about 2/3 to 3/4 full. (I filled two batches of 36 wells. YMMV.)
  8. Bake for about 17 minutes or until the mini-muffins are lightly browned. (Use toothpick test for doneness if desired.)
  9. Transfer the baked mini-muffins onto cooling rack.

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