Chocolate Chip Oatmeal Muffins

My family has been in the mood for some variety for breakfast and I am always happy to oblige. With ISTEP testing occurring this week and the fact that Marty (hubby) has been battling an upset stomach, I decided to look for a recipe with an oatmeal base. Oatmeal seems to comfort an ailing tummy and is also an ingredient I thought might give my little students a brain boost for their tests. Around our home muffins are always a huge hit due to their versatility. They can be grabbed on the go if we're in a rush or warmed up in the microwave and enjoyed with a steaming cup of coffee or glass of milk. These muffins did not dissappoint!! The addition of the chocolate chips really made this recipe. I used mini chips instead of regular chips. I like that when you bite this muffin you don't get overwhelmed by huge bits of chocolate but taste the oatmeal texture too. The consistency of the inside of the muffin was very chewy and still chocolatey....yum, and the outsides were perfectly crunchy.

Note to self....don't use yellow plates in photographing foods anymore!!!

Chocolate Chip Oatmeal Muffins

1/2 c butter or margarine
3/4 c packed brown sugar
1 egg
1 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
3/4 cup applesauce
1 cup rolled oates
1 cup semisweet chocolate chips

In a large bowl, cream butter and sugar. Beat in egg. Combine dry ingredients; add alternately with applesauce to the creamed mixture. Stir in oats and chips. Fill greased or paper-lined muffin tins 3/4 full. Bake at 350 degrees F for 25 minutes.

Recipe from AllRecipes.com