Chocolate Chip Muffin Tops + 4 Other Ways from The Bake-Off Flunkie

1 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup quick-cooking oats
1/4 cup packed brown sugar
1/4 teaspoon salt
1/2 teaspoon baking soda
3/4 teaspoon baking powder
3 tablespoons mini chocolate chips
1/2 cup buttermilk
1/2 cup natural applesauce
1 egg
2 tablespoons canola oil
3/4 teaspoon vanilla

1. Heat your oven to 400 and line a baking sheet with parchment paper.
2. Combine all the dry ingredients in a medium bowl; set aside. Combine all the wet ingredients in a medium bowl (I use a 2 cup liquid measuring cup).

3. Add the wet mixture to the dry and mix until the batter comes together. 

4. Use a standard cookie scoop to drop the batter onto the prepared baking sheets, about 2-inches apart. Bake for 8-10 minutes or until the bottoms are a lightly browned and the muffin top is set. 

Makes 28 muffin tops. 2 muffin tops: 130 cal/3g fat/2g fiber/2 WW points

4 other variations:

Cranberry-Orange Muffin Tops: Omit the chocolate chips; Add 1/2 cup dried cranberries, chopped, the zest of 1 orange, and 1/2 teaspoon ground cinnamon to the dry ingredients. Replace 3-4 tablespoons of the buttermilk with orange juice.
 
Makes 28 muffin tops. 2 muffin tops: 127 cal/2.8g fat/1.8g fiber/2 WW points

Blueberry, Lemon, White-Chocolate Chip: Replace the chocolate chips with mini-white chocolate chips, and add 1/2 cup dried blueberries, chopped, and the zest of 1 lemon to the dry ingredients. Replace 2 tablespoons of the buttermilk with lemon juice.

Makes 28 muffin tops. 2 muffin tops: 134.4 cal/2.8g fat/2.6g fiber/2 WW points

Jam Muffin Tops: Omit the chocolate chips. Once the batter is dropped on the baking sheet, use a small spoon (I used a baby spoon) or measuring spoon to stick about 1/2 teaspoon jam into the center of each ball. You want to put it into the batter, not just put it on top. I've made strawberry, blackberry, and apricot; my favorite is blackberry. And use a good brand of jam because it will be thicker than a more inexpensive brand, and will run less as the muffin tops cook.

Makes 28 muffin tops. 2 muffin tops: 137 cal/2.7g fat/1.6g fiber/2 WW points.

Apricot-Dark Chocolate Chip Muffin Tops: Change the chocolate semi-sweet chocolate chips to dark chocolate chips, and add 1/2 cup chopped dried apricots to the dry ingredients.

Makes 28 muffin tops. I haven't figured out the nutritional info for these. It's probably super-close to the info for the Blueberry-White Chocolate Chip ones. And I count them as 2 Points for 2 muffin tops.

Notes: My kids don't love the texture of the oatmeal, so I give it a short whirl in the food processor. Also, spraying your knife with non-stick spray will make chopping the dried fruit a little easier.

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