Cooking with L+L: Oatmeal Chocolate Chip Muffins

I don’t know what got into me on Sunday night, but I actually cooked dinner – my mom’s famous pounded parmesan chicken complete with salad + homemade lemon vinaigrette. (To my great surprise it came out fantastic – but I’m convinced it was a fluke.)

While in the grocery store, teeming with culinary ambition, I also decided to take on making muffins from scratch for G and his roomies to have on hand for breakfast this week.  (Who AM I?)  Since, obviously, I had no idea how to start this endeavor, I used my new “All-Recipes Dinner Spinner” iPhone app

and selected BREAKFAST – GRAIN – UNDER 45 Minutes*
(*Sidebar:  there is no “under 5 minutes” option or believe me, I would have selected it.)

It did it’s magic and spit out the following recipe: Oatmeal Chocolate Chip Muffins - they were delish and SUPER easy!
Here’s what you need:

1 ¼ c quick cooking oats
1 ¼ c milk
1 egg
½ c vegetable oil
¾ c packed brown sugar
¾ c semisweet chocolate chips
1 c chopped pecans
1 ¼ c all-purpose flour (I used ½ wheat flour and ½ white)
4 teaspoons baking powder
1 tsp salt
1tsp vanilla extract

Here’s what you do:

1.    Combine oats and milk and allow to stand 15 minutes
2.    Preheat oven to 400 degrees F and either grease your muffin tin or line ‘em.
3.    Stir egg, oil, ½ c of the brown sugar, chocolate chips, and ½ c of the pecans into the oat and milk mixture (keep up, kids – that means you’re reserving ¼ c of brown sugar and ½ c of the pecans)
4.   Try not to eat the rest of the chocolate chips.
5.    Combine flour, baking powder, and salt. Add oat mixture to the flour mixture and stir till everything is m-o-i-s-t (hate that word.)
6.    Fill your muffin cups 2/3 full and sprinkle the remaining brown sugar and pecans on top
7.    Bake at 400 degrees F for 20-25 min
8.    Let cool and enjoy!

I’m totally the blonde Giada.

Eat your heart out, lady

xx, L