Yields 24 muffins
1 1/2 cups milk
1 1/2 teaspoons white (or apple cider) vinegar
1 1/2 cups rolled oats (not quick oats)
2 large eggs, room temperature
1/2 cup dark brown sugar
3/4 cup unsweetened applesauce
1 1/2 cups whole wheat pastry flour (all purpose works too)
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 1/2 cups fresh (or frozen) raspberries
3/4 cup dark chocolate chips
In a large bowl, combine milk, vinegar, and rolled oats. Let sit for one hour to soften the oats.
Preheat the oven to 375 degrees F and grease your muffin tins.
When the hour is up, add the eggs, brown sugar, and applesauce to the milk, mixing thoroughly.
In another bowl, whisk together the flour, salt, baking powder, baking soda, nutmeg, and cinnamon. Add it to the milk mixture all at once, stirring until just combine. Do not overmix. Gently fold in the raspberries and chocolate chips.
Fill the muffin tins 2/3 full. If desired, you can sprinkle on a little brown sugar. It will give the muffins a fantastic sugar crust. Bake for 18 minutes, or until the tops are a light golden brown and spring back when touched. Remove from the oven and allow the muffins to cool in the tins for easy removable (I know this is a tough wait, but you can do it). Enjoy!
Recipe and image via The Pastry Affair