A bunch of quick muffins for lovely yogis who came to my morning class through slippery iced surfaces, freezing cold and high winds! Even the sea was frozen! I’m grateful to my friends:) They are heroes:)
Yield: 16 muffins
100 g olive/corn/other vegetable oil
250 g milk
150 g rolled oats
120 g sugar
200 g all-purpose flour
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 teaspoon bicarbonate of soda
1 tablespoon lemon juice
1/2 teaspoon salt
70 g dark chocolate chips
90 g milk chocolate chunks
- Preheat the oven to 180°C. Either grease or line muffin cups with paper liners.
- In a medium bowl, lightly whisk the eggs, oil and milk. Stir in oats, sugar, flour, cinnamon, vanilla, salt and soda with lemon juice. Mix well. Fold in chocolate chunks and chips.
- Spoon the batter into the prepared muffin cups. Bake until fragrant and toothpick inserted in center comes out clean, about 15 minutes. Let muffins cool in muffin cups for 5 minutes. Remove from cups and let cool longer on wire rack. Dust with cocoa powder and icing sugar.