Jumbo Oatmeal-Chocolate Chip Muffins

• 2 cups Quick Cooking Oats
• 1-2/3 cup Low-fat Buttermilk
• 3/4 cups Brown Sugar
• 1/4 cups Sugar
• 2 whole Eggs, Lightly Beaten
• 1 teaspoon Vanilla Extract
• 1/2 cups Butter, Melted And Cooled
• 1 cup Flour
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1-1/2 cup Chocolate Chips, Preferably Semi-sweet
• 1/2 cups Chocolate-covered Toffee Bits, Plus More For Sprinkling

1. 1. Preheat oven to 375 degrees.
2. 2. In a large bowl, combine oats and sugars. Pour buttermilk over mixture, stir to combine, and let sit 5 minutes.
3. 3. In a small bowl, combine eggs and vanilla. Poor cooled butter into egg mixture and combine. Pour butter and egg mixture into oat mixture, and stir to combine.
4. 4. In a small bowl, combine flour, baking powder, baking soda, and salt. Pour flour mixture into oat mixture. Stir until just combined.
5. 5. Add chocolate chips and toffee bits, stirring gently.
6. 6. Place muffin liners in jumbo muffin tins, and fill about 3/4 full. Sprinkle with additional toffee.
7. 7. Bake about 20 minutes, or until golden. Let cool 5 minutes before removing from pans, then let cool on racks.

oats, buttermilk, brown sugar, ubc, eggs, vanilla, butter, flour, baking powder, baking soda, ubc, chocolate chips, chocolatecovered toffee

Taken from tastykitchen.com/recipes/breads/jumbo-oatmeal-chocolate-chip-muffins/ (may not work)