Double Chocolate Chip Oatmeal Muffins

• 1 cup Cold Cooked Oatmeal
• 1/2 cups Pastured Leaf Lard, Melted And Hot
• 1/2 cups Unrefined Sugar
• 1/2 cups Light Brown Sugar
• 1 whole Large Egg, Room Temperature And Lightly Beaten
• 1 cup Sour Cream, Room Temperature
• 1/4 cups Milk, Room Temperature
• 1 teaspoon Vanilla Extract
• 1-3/4 cup Unbleached All-purpose Flour
• 1/4 cups Unsweetened Cocoa
• 1 teaspoon Baking Soda
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Kosher Salt
• 3/4 cubes Semi-Sweet Chocolate Chips

1. Preheat oven to 425u0b0F. Line a muffin pan with parchment liners; set aside.
2. In a large bowl, add oatmeal and stir with a wooden to to break up. Slowly pour in melted lard and stir until combined. Add both sugars and mix until smooth. Mix in egg and stir until incorporated, then add sour cream, milk, and vanilla extract and beat until smooth; set aside.
3. Add dry ingredients to a large bowl and stir to thoroughly mix. Add chocolate chips, stir to combine, then make a well in the center.
4. Add wet ingredients to dry ingredients and fold together just until flour is moistened. Evenly spoon batter into prepared muffin pan and bake for 5 minutes at 425u0b0F then lower heat to 350u0b0F and bake for 19 minutes or until a toothpick poked in center of a muffin comes out clean.
5. Allow muffins to cool in the pan 10 minutes then cool on a cooling rack.

lard, unrefined sugar, light brown sugar, egg, sour cream, ubc, vanilla, flour, ubc, baking soda, baking powder, kosher salt, chocolate chips

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