Chocolate-Oatmeal Muffins

Adapted from the basic Better Homes & Gardens muffin recipe.

Ingredients
2/3 cup white flour
1/3 cup wheat flour
¾ cup rolled oats
1/3 cup sugar
3 T cocoa powder
2 t baking powder
1/8 t salt
1 beaten egg
¾ cup milk
¼ cup cooking oil
½ cup chocolate chips

Method
Preheat oven 400 F.
Grease or line with paper liners 12 standard-sized muffin cups.
In a medium mixing bowl combine the flours, oats, sugar, cocoa powder, baking powder and salt. Mix well, make a well in the middle of the mixture, set aside.
In another mixing bowl, beat egg. Add milk and oil, beat again, and add wet mixture all at once to dry mixture. Stir till just moistened (batter should be lumpy). Fold in chocolate chips.
Spoon batter into prepared muffin cups. Bake at 400 F 20 minutes or till a toothpick comes out clean (except for the chocolate chips it will hit on its trip through). Cool in muffin cups on a rack for five minutes. Remove from muffin cups. Because of the oats, these muffins are best served warm. Later they will tend to stiffen up.