Sour Cream Oatmeal Chocolate Chip Muffins

These muffins are super moist and never dry out as some muffins can. Try them and then try the variations below. The sour cream gives them their moisture and baking them at 325 degrees also helps make these more of a pound cake-like muffin. They freeze like a dream. You can bake these in regular muffin tins, over-sized muffin tins or mini-muffin tins but adjust the time accordingly.

INGREDIENTS

Moist:

* 1/2 cup margarine (softened)
* 1 cup sugar
* 2 large eggs (slightly beaten) or 1/2 cup egg substitute
* 1 cup sour cream
* 1 teaspoon vanilla

Dry:

* 1 cup flour
* 1 cup oats
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 3/4 teaspoon salt or as desired
* Walnut pieces - 1 to 1-1/2 cups of large sized pieces or smaller sized chop if using mini-muffin pans
* Cooking spray

DIRECTIONS

1. Heat oven to 325 degrees.
2. If using standard muffin pans, spray lightly with cooking spray.
3. If using silicone muffin pans, do not spray.
4. Cream/mix together in large bowl the margarine, sugar, eggs, sour cream and vanilla. Stir until well blended.
5. Stir together in another bowl flour, oats, baking soda, baking powder and salt. Whisk to combine well.
6. Add the dry ingredients to the wet ingredients until well blended.
7. Fill muffin pans of desired size about half full.
8. Insert 3-4 walnut pieces into each portion of muffin batter and push into batter. The muffin will bake around the walnut pieces. Or you can chop the walnuts more coarsely and add to the batter - or spoon in less dough, drop in a few walnut pieces, then top with additional muffin batter.
9. Bake 15-18 minutes for regular size muffins or until pick inserted in center comes out clean. If using mini-muffin pan, check after 13 minutes and thereafter until done.

Source: Hubpages.com