I am not generally accustomed to letting Noah eat in front of the TV, in fact, our soon-to-be three-year-old isn't really allowed to watch television; however, the Bejing Olympics have caused us to bend the rules a bit these last several days.
Is anyone as enraptured by the games as I am? These athletes (or 'af-leaps' as my son calls them) are so hard core! They are all normal people like you and I, but their endurance, strength, focus and drive is stunning to watch.
The morning Alexandre Despatie of Montreal won his silver medal in diving was so exciting, I couldn't turn off the TV. For the first time in my history as a mother, I dragged the high chair into our office/TV room and served Noah his oatmeal poolside--er, television-side.
His brain can't rot during six rounds of dives now, can it?
The silver medal performance inspired the afternoon's game for Noah, as a row of surprisingly buoyant pillows laid in a row across the floor made up a diving board onto the sofa.
These muffins are another great way to get your morning oats without the mess of a bib, bowl and spoon for the little ones. Plenty of butter keep them moist and the oatmeal add a delightful texture. As you can see, I am carrying my much-loved combination of raspberries and chocolate a step further than dessert and bringing it into my breakfast menu. These feel almost like dessert for breakfast, what could be better than that?
Feel free to change up the add-ins of these buttermilk oatmeal muffins to suit your taste. Prefer blueberries to raspberries? No chocolate for you? Try adding some dried fruit or nuts instead.
Chocolate-Raspberry Oat Muffins
1 cup rolled oats (not instant)
1 cup buttermilk
1 large egg
1/2 cup brown sugar
½ cup melted butter, cooled
1 cup flour
¼ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon vanilla
½ cup mini chocolate chips
1 cup raspberries, fresh or frozen
In a large bowl, combine oats and buttermilk and let stand one hour. Preheat oven to 400F and prepare muffin tins.
Stir the egg and the sugar into the oat mixture, followed by the melted butter. Pile all the ingredients together over the oat mixture, leaving out the berries, and stir the batter until just combined.
Fold in berries carefully without over mixing.
Spoon the batter into the prepared muffin tins and place in oven. Bake until golden brown and firm to the touch, about ten minutes.
More Chocolate and Raspberry recipes:
Chocolate and Raspberry Ice Cream Sandwiches
Flourless Chocolate Cake with Raspberries