Same recipe as Oatmeal Muffins - Part 1 except: 1.) I used vanilla extract instead of maple extract, and 2.) I used miniature semisweet chocolate chips instead of currants. (I think these are even better than the batch with currants. They're both delicious, but obviously my personal palate ranks chocolate above currants.)
Adapted from Epicurious (Gourmet – February 1995)
1 cup old-fashioned rolled oats
1 cup low-fat buttermilk
1 large egg, beaten lightly
1 teaspoon vanilla extract
1/2 cup firmly packed light brown sugar
1 stick (1/2 cup) unsalted butter, melted and cooled
1 cup plus 2 tsp. all-purpose flour, divided
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup miniature semisweet chocolate chips
In a large bowl, combine oats and buttermilk and let stand 1 hour.
Preheat oven to 400° F and butter twelve 1/2-cup muffin tins.
Add egg, vanilla extract, sugar, and butter to oat mixture, stirring until just combined.
Into another large bowl, sift together 1 cup flour, salt, baking powder and baking soda and add to oat mixture, stirring until just combined. Put chocolate chips and remaining 2 tsp. flour in a ziptop bag; seal bag and shake to evenly coat chips with flour. Fold chips into muffin batter.
Divide batter evenly among prepared muffin tins. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.
Makes 12 muffins.