Chocolate Muffins
rec.food.baking/Gregg Gillespie (1997)
Makes about 12 (2 3/4-inch) size muffins

1 1/2 cups all-purpose flour
1 cup uncooked oats
2/3 cup granulated sugar
1 tablespoon baking powder
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1 large sized egg
1 cup milk, warmed slightly
1/4 cup canola oil
2 teaspoon Amaretto or 1 teaspoon almond extract

Position the rack to the center of the oven and preheat to 400 degrees F. Lightly grease or paper line a twelve cup, 2 3/4-inch, muffin baking pan. In a large-sized bowl, using a fork, or wire whisk, blend together the flour, oats, sugar, baking powder, cocoa and salt. In a medium-sized bowl, using a wire whisk or electric mixer on medium speed, beat together the egg, milk, oil, and Amaretto. Then using a spatula or large spoon, combine the two mixes, blending until the dry ingredient are just moistened. Drop 2 heaping tablespoonfuls of the mixture into the cups of the baking pan, and bake for about 15 to 20 minutes, or until an inserted cake tester or pointed knife is removed clean. Remove the pan the oven and cool on a wire rack for 5 minutes before transferring the muffins to a serving plate or platter. Best served slightly warmed.

Baking note: These may be frosted with an icing of choice, a cream cheese frosting is recommended. While any cocoa powder can be used, Dutch Process Cocoa Powder is recommended.