I woke up craving cookies. Strange? No. A little early for dessert? Yes. So I compromised and made dessert-like muffins for breakfast. Why not, it is Sunday after all! Hands down, my favorite cookie is oatmeal raisin so when I found this recipe, I knew it would be the perfect fit. It’s basically an oatmeal cookie in a muffin form, and it’s healthy. I rarely buy muffins at Dunkin Donut’s or Starbucks, since they’re typically super-sized and full of fat. These muffins will satisfy your sweet tooth, without all that guilt. Oh, and you’ll feel like you’re eating cookies too. Even better!
Oatmeal Raisin Cinnamon Chip Cookie Muffins
makes 12 muffins
½ cup whole wheat flour
½ cup all-purpose flour
1 cup rolled oats
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/3 cup brown sugar
1/4 cup butter, at room temperature
1 1/2 teaspoons vanilla extract
1 cup milk, divided (I used skim)
½ cup raisins
1/2 cup cinnamon chips
1)Preheat oven to 350. Add oats to a bowl and add 1/2 cup of milk. Let soak for 5-10 minutes, while you prepare the first few steps of the muffins.
2) In a large bowl, combine egg and brown sugar and whisk until smooth and caramel in color.
3)Add in vanilla and butter, whisking well. Try to smooth the batter as much as possible, there still may be some small butter chunks.
4)Add flour, oat mixture, baking soda and cinnamon and mix. Add remaining milk and combine until smooth.
5)Fold in raisins and cinnamon chips.
6)Line a muffin tin with lines and pour about 1/4 cup batter into each line. Sprinkle the tops with sugar. Bake for 15-18 minutes, or until cooked through. Serve with butter or margarine, and enjoy!
I had a muffin straight out of the oven, and I’m already excited to crumble one on-top of my oatmeal tomorrow. I think I may have a hard time classifying these a breakfast item…I see one in my future for dessert tonight!