Are the weeks flying by as fast for you guys as they are for me? Can you believe it’s already June? I can’t believe we get to meet baby boy this month! And other than the typical discomfort that comes at 38 weeks I’m feeling pretty good!
I found out last week that baby isn’t breech and I don’t have to have a c-section, so I’ll be trying a Vbac. I’m nervous and excited at the same time, but mostly just anxious to meet the little guy.
We’ve been so busy lately that I’ve hardly had time to cook a decent meal for my family let alone do any extra baking, just to satisfy my own sweet tooth;) But this morning I was up at the crack of dawn with two little toddlers (we are watching our friends’ little girl for the weekend) and decided to make us some breakfast muffins. I think they were in cahoots on waking up at six together!
However, these muffins really could qualify as dessert.
They sure were a great start to the day! Have a great weekend!
Whole Wheat Oatmeal Chocolate Chip Muffins
1 1/4 cup quick oats
1 1/4 cup milk
1/2 cup vegetable oil
3/4 cup brown sugar
3/4 cup chocolate chips (semi sweet or milk chocolate)
1 1/4 cups whole wheat flour
4 tsp baking powder
1 tsp salt
Preheat oven to 400.
Grease a muffin tin or line with cupcake liners and set aside.
In a large bowl combine the oats and milk and set aside.
Stir the egg, oil, 1/2 cup of the brown sugar, and chocolate chips into the oat and egg mixture.
In another bowl combine flour, baking powder and salt together. Stir flour mixture into the oat mixture just until moist.
Fill muffin tins or liners 2/3 full with batter. Sprinkle tops with remaining brown sugar. Bake for 20-25 minutes.