Ingredients:

• 1 cup Large Flake Quaker^® Oats or Quick Quaker^® Oats (uncooked)
• 1/3 cup granulated sugar
• 1/4 cup all-purpose flour
• 2 tablespoons baking cocoa
• 2 tablespoons margarine or butter, melted
• 1-1/4 cups all-purpose flour
• 1/2 cup semi-sweet chocolate chips or mini semi-sweet chocolate chips
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt (optional)
• 2/3 cup low-fat buttermilk
• 1/2 cup honey
• 1/4 cup vegetable oil
• 1 egg, lightly beaten

How to make it:

1. Heat oven to 350ºF. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.
2. For streusel, combine all ingredients in medium bowl; mix well. Set aside.
3. For muffins, combine flour, oats, chocolate chips, baking powder, baking soda and salt in large bowl; mix well. In medium bowl, combine buttermilk, honey, oil and egg; blend well.
4. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not over mix.)
5. Fill muffin cups almost full. Sprinkle with reserved streusel, patting gently.
6. Bake 20 to 22 minutes or until light golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.