Summer is coming and we all could do away with a few extra pounds before hitting the beach. In conjunction with this notion, I conveniently had some leftover buttermilk. I went scouring through recipe collections in search of the perfect low fat use-up for it. These healthy muffins are the result and they sure are delicious. They make the perfect quick breakfast or handy take away snack.
I adapted my recipe from And Then I Do the Dishes, but altered it quite a bit.
Ingredients:
1 1/2 cups quick-cooking oats
1 1/2 cups buttermilk
1 cup packed brown sugar
1/4 cup olive oil
1 cup apple butter (I love Medford Farms because it is simple and NJ local!)
2 tsp vanilla
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
Handful of chocolate chips (I always use Enjoy Life Chocolate Chips because they are soy-free)
Directions:
Preheat your oven to 400 F. Grease muffin tins (I used mini and regular size for mine).
In a bowl, soak oats in buttermilk for 15 minutes. Stir in sugar, oil, apple butter and vanilla. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened – do not over mix your batter or your muffins will come out tough.
Fill prepared muffin tin three quarters of the way full. Sprinkle the tops with chocolate chips.
The size of the muffin tin you are using will affect the cooking time for the muffins. My mini muffins took about 8-10 minutes, while the regular ones baked for 16-18 minutes. Test them with a toothpick until it comes out clean.
Cool (if you can wait that long) and enjoy!
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