Cocoa Oatmeal Muffins | Recipes | Robin Hood - Robin Hood

Cocoa Oatmeal Muffins | Recipes | Robin Hood - Robin Hood

INGREDIENTS

1 1/4 cups	(300 mL) Robin Hood®Original All Purpose Flour
1 cup	(250 mL) sugar
3/4 cup	(175 mL) Robin Hood Oats
1/3 cup	(75 mL) cocoa powder
1 tbsp	(15 mL) baking powder
1 tsp	(5 mL) salt
2	eggs
1 cup	(250 mL) milk
1/3 cup	(75 mL) Crisco®Vegetable or Canola Oil
1 tsp	(5 mL) vanilla extract
1/2 cup	(125 mL) semi-sweet chocolate chips (optional)

DIRECTIONS

TOOLS

• 12 cup muffin pan
• 12 paper liners if desired
• 2 large bowls
• dry measuring cups
• liquid measuring cup
• measuring spoons
• hand held whisk
• wooden spoon or spatula for mixing

1. Preheat oven to 375ºF (190ºC). Grease or line muffin cups with paper liners.
2. Stir together flour, sugar, oats, cocoa, baking powder and salt in large bowl.
3. Beat eggs, milk, oil and vanilla in a separate bowl.
4. Add milk mixture and chocolate chips all at once to flour mixture, stirring until just moistened.
5. Spoon batter into prepared muffin cups.
6. Bake in preheated oven for 18 to 20 minutes, or until a toothpick inserted in center of muffin comes out clean.
7. Serve warm.

TIPS

• Replace chocolate chips with chopped walnuts or pecans.