Tender, moist oat muffins with chocolate chips and a streusel topping.

Oat Chocolate Chip Streusel Muffins

Streusel:
1/3 cup granulated sugar
1/4 cup all-purpose flour
2 tablespoons baking cocoa
2 tablespoons butter, melted

Muffins:
1 1/4 cups all-purpose flour
1 cup quick or old fashioned oats
1/2 cup semisweet chocolate chips
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2/3 cup buttermilk
1/2 cup honey
1/4 cup vegetable oil
1 large egg, lightly beaten

1. Heat oven to 350°F (175°C). Line 12 medium muffin cups with paper baking cups or grease bottoms only with vegetable shortening.
2. For Streusel: In a medium bowl, combine all ingredients, mixing well. Set aside.
3. For Muffins: In a large bowl, combine flour, oats, chocolate chips, baking powder, baking soda and salt, mixing well.
4. In medium bowl, combine buttermilk, honey, oil and egg; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
5. Fill muffin cups three fourths full. Sprinkle with reserved streusel, patting gently.
6. Bake 20 to 22 minutes or until light golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan.
7. Serve warm.

Makes 12 muffins.

Cook’s Tip: No buttermilk on hand? Substitute it by placing 2 teaspoons white vinegar in a measuring cup and adding milk to measure 2/3 cup. Let set for a minute and proceed with recipe.