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Receta Oatmeal Chocolate Chip Muffins
by Global Cookbook

Oatmeal Chocolate Chip Muffins
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  Raciónes: 12

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

  1. 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.
  2. 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.
  3. YIELD: 12 muffins
  4. PREPARATION: 30 min plus baking and cooling times.