Oatmeal Muffins

Another yummy breakfast muffin. I made 2 batches of these muffins and added chocolate chips to one and chopped cranberries to the other. They turned out really good and I put about a dozen in the freezer. So, in the morning, for breakfast, I just grab a couple, pop them in the microwave for about 35-40 seconds and breakfast is served!

Oatmeal Muffins From Better Homes and Gardens New Cookbook
1 3/4 cup flour
1/3 cup sugar
2 tsp baking powder
1/4 tsp salt
1 egg, beaten
3/4 cup milk
1/4 cup cooking oil
1 cup mini chocolate chips or 1 cup coarsely chopped cranberries mixed with 2 T additional sugar, optional

Preheat oven to 400 degrees. Grease 12 muffin cups or line with paper bake cups; set aside. In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in the center of flour mixture; set aside.

In another bowl combine egg, milk, and oil. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter will be lumpy). Add chocolate chips or cranberries.

Spoon batter into prepared muffin cups, filling each 2/3 full. Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in center comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Serve warm.