Irish Oatmeal Chocolate Chip Muffins Recipe has extra protein and even some chocolate. The texture is perfect because of pre-soaked oats and the recipe is easy with only 8 ingredients.
Is your morning unpredictable or is it a set routine? I think most of us have routines. If you have children then that can cause some unpredictability but in between the craziness the connecting steps are usually the same.
It's the same in my life too. Normally I start cooking or baking right after I get my morning chores done. Hopefully that's not too much but usually it's around 11:00 am.
Then I move on to my other job. I may be sipping the rest of my coffee but I'm working. A couple of days ago it was trying to make some delicious type of Irish muffins.
What could be better that using Irish oatmeal in some morning muffins? You know that in the raw state Irish oatmeal are steel cut oats which are not at all like rolled oats. This should be fun.
In fact, they are perfect for overnight soaking which also makes them ideal for the slow cooker. Check out how simple this Slow Cooker Irish Oatmeal recipe is by clicking on the link. Here's a pic too.
Steel cut oats are small little pieces or oat groats and for muffins they need to be soaked. They work out great for this recipe and are soaked for about an hour but they are also great soaked overnight.
That means all you have to do is mix dairy free milk and steel cut oats together and put in the fridge. In the morning a major ingredient is ready and you only have to add six more. So easy.
Next step for my day is to start measuring and adding ingredients to a big bowl. I need to add something to help lighten up this recipe for this nice chocolate chip muffins recipe.
Not chia seed or flaxseed meal this time around. They just don't sound right. I know! Applesauce! Thumbs up. So I'm mixing and baking and use paper muffin cups just to help keep the pan clean. Oops!
I couldn't even peel the paper off without taking about a quarter of the muffin with it. Sigh. Well, they tasted good anyway. Thank goodness because I'm was starving by this time and I didn't have to save all of them for pictures.
Fast forward to the next day. Since I didn't have time to get the muffins done and still take pictures, while the sun was still up, I decided to soak the oats overnight for baking first thing in the morning. Perfect.
So, this time around, no muffin cups and a tiny bit more applesauce, don't forget to add the chocolate chips and Voila! Delicious muffins! Actually, I only get to break one open and taste because photos still have to be taken.
They popped right out of the tins and look really pretty andtaste perfect with a really nice texture. So far so good.
It's a bit cloudy out and my 'light' window is only letting light in - sporadically. So I start taking pics, checking pics, moving food, taking pics, changing camera settings, taking pics. You get the picture and I think I got it.
Now, I'm finally getting to enjoy these beautiful Irish Oatmeal Chocolate Chip Muffins. Chocolate Chips and oatmeal all mixed together. I am very happy.
They're a lot easier to make with the complete recipe right in front of you. I hope you try them very soon because They're Good!
Table of Contents
What are the Differences Between Steel Cut Oats and Rolled Oats?
There are actually three kinds of oats that we run into a lot. Steel Cut Oats, Rolled Oats (also called Old Fashioned Oats) and Instant Oats.
They all start whole oat groats and all three have the same nutritional value. That means lots of good healthy stuff. Protein and fiber being at the top of my list.
Steel cut oats make Irish Oatmeal. They are whole oat groats that are roasted at a low temperature and then are chopped up into small pieces. They take longer to cook and have a chewier texture.
Rolled Oats are whole oat groats that are steamed and then rolled flat. You can even eat them raw in recipes such as Cashew Pralines.
Instant Oats are the most processed and are actually pre-cooked and then pressed even thinner that rolled oats. They cook into a very soft oatmeal.
Now you're all set and ready to get going with a great breakfast. The muffins are small so you can have two!
Freezing is an excellent option for preserving the freshness of your chocolate chip muffins for an extended period. Here's a step-by-step guide to freezing them effectively: Flash Freeze: Arrange the cooled chocolate chip muffins on a baking sheet, ensuring they are not touching.
Too little fat will result in dry, less tender muffins. Carefully cut on lines found on the butter/margarine stick wrapper. Or, pack it into dry (nested) measuring cup, then use a spatula or straight edge of a knife blade to level even with the top of the cup.
Because oatmeal muffins use oats that are high in fiber, they are one of the best weight loss breakfast options available. The fiber will help keep people full for longer so just one muffin is all it takes to get and stay full.
Cool muffins completely before wrapping and freezing. To freeze, wrap securely in foil or freezer wrap, or place in freezer bags. Label all packages with the name of the recipe and the date. Use within the recommended storage time for the best flavor and texture.
Once your muffins come out of the oven, allow them to sit on your stove or a cooling rack until they are room temperature. Trying to freeze hot muffins will take away from the soft, fluffy texture we're all after. If you're freezing muffin batter, pour the batter into a muffin tin lined with cupcake liners.
Bake your muffins at 400°F for the first 5 minutes, then drop the temperature to the more standard 350°F for the remainder of the bake time. This method sparks the leavening agents (especially baking powder) in the batter to react quicker, creating that gorgeously risen top.
Oatmeal's high fiber content and prebiotic qualities may benefit your body in more ways than one. Making oatmeal a regular part of your menu can potentially lower your disease risk, help your gut health thrive, make bowel movements easier and keep you feeling fuller for longer.
Oats contain a type of soluble fiber, called beta glucan, which lowers blood glucose and cholesterol levels, thus reducing risk of heart disease and diabetes. Beta glucan also promotes healthy gut bacteria and intestinal health.
Now muffins aren't all bad. These things are only unhealthy if eaten on a regular basis. If every so often you want a muffin for breakfast or a snack, that's no big deal. When you grab a bakery muffin for breakfast daily, that's when you increase your risk for unwanted weight gain and other health issues.
Step-by-Step Instructions. Once cooled, place your baked goods in a single layer on a cookie sheet or plate. Place the tray in the freezer for at least an hour, until the muffins are frozen solid. Remove and place in freezer bag or airtight container for storage!
Step one: line the bottom of an airtight storage container with a layer of paper towel. This layer will help absorb excess moisture. Step two: Place muffins in a single layer on the paper towel. Step three: Then place another sheet of paper towel on top of the muffins.
Once completely cooled, store the muffins in an airtight container lined with a paper towel on the counter for up to 3 – 4 days. The paper towel will soak up moisture and keep them from getting too moist. They also do fine loosely covered for 1 – 2 days. Or store them in the refrigerator for up to a week.
Put the muffins inside an airtight container but leave the lid partially open. This will help the moisture to go out from the container. Set the microwave oven to defrost mode and blast the muffins for 2 minutes.
Store muffins in the freezer until you are ready to bake them, up to 3 months. To bake: Heat oven to 400F. Place the filled and frozen paper liners back into a muffin tin. Bake for for the time indicated by recipe (for most Martha White muffin mixes, 14 to 16 minutes).
If stored correctly, you can keep muffins refrigerated for up to 5-7 days but I recommend eating them not later than 5 days for the best taste. If you wonder how to store muffins for a week? I recommend to rather freeze them for the best taste and texture as a week might be a bit too long in the fridge.
When freezing muffins you want to keep as much air away from them as possible. One good way to do this is to wrap each one with foil or freezer wrap, such as heavy-duty plastic wrap. Wrapping individual muffins will help keep air off the surface of the muffins.
Introduction: My name is Rev. Leonie Wyman, I am a colorful, tasty, splendid, fair, witty, gorgeous, splendid person who loves writing and wants to share my knowledge and understanding with you.
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