Chocolate Oat Muffins

Preheat oven to 375ºF. Grease two standard 12-cup muffin pans (actually, you just need 13 cups, so grease one pan and only one cup of the second one—there is just enough batter to make 13 muffins) and set aside.

Add the first thirteen ingredients into the bowl of a food processor (flour through buttermilk). For the flour, go ahead and measure out a full cup, then remove 1 tablespoon of it and set that aside. Add the rest of the cup into the bowl with the other 12 ingredients. Pulse several times. Then, with the processor running, slowly pour in the hot water/coffee. Blend until oats are ground and mixture is smooth.

Depending on the size of your food processor, you may have to transfer the batter into a large bowl before moving on to the next step.

In a small bowl, toss the chips in the reserved tablespoon of flour. Then gently stir them into the batter, being careful not to over-mix.

Fill each muffin cup almost to the top.

Bake for 10 to 15 minutes, or until a tester inserted in the middle comes out clean. Remove pans from the oven and set them on a rack. Cool muffins slightly in the pans before moving them to a wire rack to cool completely.