“A wonderful mom from my school gave me this recipe years ago. When I lost it, I called her up and asked her for it again. She laughed and supplied it immediately. I tell kids these are chocolate chip muffins and never mention the bran and oatmeal. It makes a huge batch be prepared. It is supposed to last in the refrigerator for at least 6 weeks - but I always go through it faster than that.”
READY IN:
35mins
SERVES:
48-50
YIELD:
48 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F, while combining ingredients. Grease muffin tins, or use paper muffin cups or silicone. (I love my silicone cups).
  2. Mix dry ingredients in very large bowl. Make well in dry ingredients.
  3. Mix wet ingredients in separate bowl. Incorporate wet ingredients into the well of dry ingredients - stirring until just moistened.
  4. Fill muffin cups and bake 18-22 minutes.
  5. Remaining batter can be stored in the refrigerator for up to 6 weeks. I love to make these fresh every day for the kids or take them into work.

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