One thing that I miss from home that I really, really used to love is the Robin Hood Oatmeal Muffin Mix. It was something which I always bought and my family enjoyed. We often added chocolate chips to it or raisins, and they went down a real treat! They were family favourites.
I have never quite been able to replicate the flavour of those muffins, and I have really tried!
This recipe I am showing you today is adapted from one which I found in this little book, Muffinss, by Susan Reimer. I did add some grated nutmeg to the mix because I was thinking that might be the elusive flavour that I keep missing . . .
They still don't taste quite the same, although . . . in truth they are very VERY good, nonetheless!
Today I used a mix of both milk and semi sweet chocolate chips. If you are not fond of chocolate chips you could use chopped dates, or sultanas, dried apricots or even currants.
Whatever you choose, I think you are in for a real breakfast treat!
*Oatmeal Chocolate Chip Muffins*
Makes 12 medium muffins
Preheat the oven to 190*C/375*F/ gas mark 5. Line a 12 cup medium muffin tin with paper liners, or butter very well. Set aside.
Measure the oats into a bowl and add the milk. Set aside while you put together the remaining ingredients. Sift the flour into a bowl with the baking powder, salt and nutmeg. Stir in the chocolate chips. Add the beaten egg, brown sugar, oil and vanilla to the oat mixture. Add all at once to the dry mixture and stir to just combine, so no dry bits of flour are left. Don't overcombine. Divide between the muffin cups, filling about 2/3 full.
Bake for 20 minutes, until well risen and the tops feel quite firm. They should also be golden brown and a toothpick inserted in the centre of one should come out clean. (There might be melted chocolate on it however!) Tip out onto a wire rack to cool.
Measure the oats into a bowl and add the milk. Set aside while you put together the remaining ingredients. Sift the flour into a bowl with the baking powder, salt and nutmeg. Stir in the chocolate chips. Add the beaten egg, brown sugar, oil and vanilla to the oat mixture. Add all at once to the dry mixture and stir to just combine, so no dry bits of flour are left. Don't overcombine. Divide between the muffin cups, filling about 2/3 full.
Bake for 20 minutes, until well risen and the tops feel quite firm. They should also be golden brown and a toothpick inserted in the centre of one should come out clean. (There might be melted chocolate on it however!) Tip out onto a wire rack to cool.
These would also make great lunch box additions for the kiddles, or even to bring to work for coffee break. They would also be great served afterschool with glasses of cold milk. Now my taste buds are tingling! Bon Appetit!
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