Even though they now have a munchkin of their own, our grown daughter and her husband haven't outgrown the desire to see whether Santa has left something in their stockings as well.
So they're loading up Baby and baby equipment and traveling across town to spend Christmas Eve at our place on the slight chance that Baby isn't the only one Santa remembers on Christmas morning.
Now that special treat calls for a special breakfast, so I've been baking and freezing breakfast dishes to pop out and reheat so we can have some delectable Christmas-morning goodies.
One of those menu items is Chocolate-Chip Oatmeal Apple Muffins. With cholesterol-lowering oatmeal plus healthy apples plus chocolate chips, these muffins had nothing not to like about them. Although I used applesauce from a jar of the unsweetened variety, a cook could just as easily puree some fresh (peeled and cored) apples in a food processor and sub that in for the applesauce, which makes the mixture plenty moist.
Along with a hash-brown breakfast casserole, sausage balls, Cherry Cream-Cheese Almond Muffins, and some cut-up fresh fruit, I'm armed and ready for Christmas morning. Hopefully Santa will do his part as well, so our little family's cross-town trip to the parents' house reaps all kinds of benefits!
Oatmeal Chocolate-Chip Apple Muffins
1/2 cup butter, softened
3/4 cup brown sugar packed (if using brown-sugar substitute, use 3/8 cup)
1 egg (or 1/4 cup egg substitute)
1 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt (or salt substitute)
3/4 cup applesauce (or apples peeled, cored, and pureed in a food processor to make 3/4 cup)
1 cup oats
1 (6-ounce) package chocolate chips
Cream butter and brown sugar. Beat in egg. Combine dry ingredients; add alternately with applesauce to the creamed mixture. Stir in oats and chocolate chips. Fill prepared muffin cups 3/4 full. Bake at 350 degrees for 25 minutes. Makes 12 muffins.