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| 1 Tasse | oats quick-cooking |
| 1 Tasse | flour all purpose, sifted |
| 2 Teelöffel | baking powder double-acting |
| 1 Teelöffel | Baking soda |
| 1/8 Teelöffel | salt |
| 1 Teelöffel | cinnamon ground |
| 8 Esslöffel | Unsalted butter; (1 stick) melted and cooled until tepid |
| 1/2 Tasse | brown sugar Packed, light |
| 1/4 Tasse | sugar granulated |
| 2 gross | Eggs; lightly beaten (at room temperature) |
| 1/2 Tasse | sour cream |
| 4 x ca. 30 g | Semisweet chocolate chips; (about 1/2 cup) |
| 4 x ca. 30 g | White chocolate chips; (about 1/2 cup) |
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Preparation: Position a rack in the center of the oven and preheat to 375° F. Line a muffin pan with muffin cups. Place the oats in a large bowl. Sift in the flour, baking powder, baking soda, salt, and cinnamon. Stir the mixture with a wooden spoon, until thoroughly blended. Place the butter and sugars in a medium bowl and whisk until well combined. Add the eggs and sour cream; whisk until smooth. With a rubber spatula, fold the egg mixture into the dry ingredients, just until the dry ingredients are moistened. Stir in the semisweet and white chocolate chips. Using two spoons, fill the muffin cups 3/4 full. Bake the muffins for 18 to 20 minutes, or until springy to the touch. Cool the muffins in the pan, tin, set on a rack. When cool, store the muffins immediately in a plastic bag or airtight container.
Preparation: 30 minutes plus baking and cooling times.
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