July 21, 2012
Chocolate Raspberry Oatmeal Muffins
This recipe has 14 ingredients. It takes a total of an hour and 25 minutes and makes 12 servings. I did make a few modifications based on ingredients that I already had in my pantry. I did not have dark chocolate chips so instead I used semi-sweet. For the raspberries I used frozen since the raspberries available locally lately have been pretty mediocre. Instead of a 1/2 cup of butter I substituted unsweetened applesauce. I have discussed before how I prefer to substitute applesauce for butter or oil in a large number of baked goods. It keeps the baked goods moist while greatly reducing the fat. Finally, instead of adding vinegar to milk I used the low-fat buttermilk I already had in the fridge. Since my muffins had applesauce instead of butter my overall cooking time was much longer, approximately an additional 10 minutes. I followed the remainder of the recipe as written.
My two boys loved these muffins and didn't notice the substitution of applesauce for butter. I liked how they were great for breakfast or a snack and had a taste that was appealing to both my kids and my husband and I. These muffins could be modified to use a variety of fillings. They would be delicious with chopped apples and nuts, especially with the applesauce modification. Overall a very easy breakfast muffin recipe.
For the recipe go to Chocolate Raspberry Oatmeal Muffins.