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Ingredientes
- 1 c. Quick-cooking oats
- 1 c. All-purpose flour, sifted
- 2 tsp Double acting baking pwdr
- 1 tsp Baking soda
- 1/8 tsp Salt
- 1 tsp Grnd cinnamon
- 8 Tbsp. Unsalted butter, (1 stick) melted and cooled till tepid
- 1/2 c. Packed light brown sugar
- 1/4 c. Granulated sugar
- 2 lrg Large eggs, lightly beaten (at room temperature)
- 1/2 c. Lowfat sour cream
- 4 ounce Semisweet chocolate chips, (about 1/2 c.)
- 4 ounce White chocolate chips, (about 1/2 c.)
Direcciones
- Preparation: Position a rack in the center of the oven and preheat to 375 F. Line a muffin pan with muffin c.. Place the oats in a large bowl. Sift in the flour, baking pwdr, baking soda, salt, and cinnamon. Stir the mix with a wooden spoon, till thoroughly blended. Place the butter and sugars in a medium bowl and whisk till well combined. Add in the Large eggs and lowfat sour cream; whisk till smooth. With a rubber spatula, fold the egg mix into the dry ingredients, just till the dry ingredients are moistened.
- Stir in the semisweet and white chocolate chips. Using two spoons, fill the muffin c. 3/4 full. Bake the muffins for 18 to 20 min, or possibly till springy to the touch. Cold the muffins in the pan, tin, set on a rack. When cold, store the muffins immediately in a plastic bag or possibly airtight container.
- YIELD: 12 muffins
- PREPARATION: 30 min plus baking and cooling times.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 12 servings | |
| Calories 339 | |
| Calories from Fat 150 | 44% |
| Total Fat 16.99g | 21% |
| Saturated Fat 9.9g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 377mg | 16% |
| Potassium 177mg | 5% |
| Total Carbs 41.47g | 11% |
| Dietary Fiber 2.4g | 8% |
| Sugars 23.23g | 15% |
| Protein 6.05g | 10% |
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