Oatmeal Chocolate Chip Cookie Muffins

This morning I posted an entry on The Art of Hospitality over on the PrettySweet: Heaven-Minded blog. I am now posting this recipe to go along with it, because truly - it's a great breakfast recipe for overnight guests. Bacon, eggs, oatmeal chocolate chip cookie muffins, and maybe fruit? Coffee or tea? It's the way to go.

These muffins have a great texture from the oatmeal - and a great crunch from the sprinkle of turbinado sugar on the top. Don't leave this step out. I almost forgot until I took one more look at the recipe...and then pulled the muffins right back out of the oven and added the topping. It's a fairly healthy muffin recipe, too. Fairly. ;)

Just don't make fun of how much milk that my coffee requires...Got it?

These muffins are best right out of the oven, but they really are still good for the next few days. If you reheat them, say, in the microwave, feel free to add another little sprinkle of the turbinado sugar to pull the crunch back into play. Those sugar crystals tend to dissolve overnight...

Oatmeal Chocolate Chip Cookie Muffins

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Makes twelve muffins

1 c. rolled oats (I did quick oats)

1 c. milk (I used skim + a little half & half)

1 egg

1/3 cup brown sugar

1 1/2 tsp. vanilla extract or vanilla bean paste

1/4 c. butter, melted

1 c. whole wheat pastry flour (or all-purpose flour)
1 tsp. baking soda
1/4 tsp salt
1/2 tsp. ground cinnamon
1 c. chocolate chips (I used half milk and half semi-sweet)
sprinkle of raw turbinado sugar

Preheat your oven to 350 degrees. Add the oats to a bowl and cover with 1 cup of milk. Let the oats soak for 5 or 10 minutes while you prepare the other ingredients.

Whisk the egg and the brown sugar together in a large bowl until smooth. Add vanilla and melted butter, whisking again until smooth. In another bowl, mix the dry ingredients: flour, baking soda, salt, and cinnamon. Add both dry mixture and the oat mixture to the egg mixture. Fold in the chocolate chips.

Line your muffin tin with paper liners. Evenly distribute muffin batter into the twelve cups. Sprinkle the tops of each muffin with raw turbinado sugar. Bake the muffins for 15-18 or until brown and cooked through. Serve with a pat of butter on the top, if desired.

Adapted from How Sweet It Is

Link to "Friends and Figs"

Oh, yes, and there's a new posting entitled "Friends and Figs" over on the new blog today. I'm not sure about all the logistics of telling you regular PrettySweet readers whenever there's a new post on PrettySweet: Heaven-Minded, but I'm up for receiving advice! =)

Day of Birth

Last year's cake

Today is the day of birth for my new blog. My new second blog - I'm not closing up shop here. No way, man. Technically, this blog was born a few days ago but I've been tweaking and tweaking to get it ready for its debut on this, my real-life birthday. I'm sentimental like that.

It's funny, my friend Jen recently blogged about cheating on her first blog by starting a second one. We always seem to be on the same wavelength with our blogging habits - I was starting a second one, too, but I don't look at it as "cheating" on this one. I plan to keep blogging here, but the new blog is an extension of this one. It needed its own space to grow. Its own plot of land, if you will, in case it starts mimicking a strawberry plant. I have big plans for both blogs and I'm terribly excited about them. I hope you will be, too!

So, without further adieu, here you go: The NEW one...

PrettySweet: Heaven-Minded. 

Because I love God. And I love you.