Instructions: Heat oven to 350 degrees. Line 12 medium muffin cups with paper baking cups.

For streusel, combine sugar, cup flour, cocoa powder and margarine in medium bowl; mix well. Set aside.

For muffins, combine 1 cups 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. Add to dry ingredients all at once; stir just until dry ingredients are moistened. Do not overmix.

Fill muffin cups almost full. Sprinkle with streusel, patting gently. Bake 20 to 22 minutes or until light golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm. Store cooled muffins tightly wrapped at room temperature.

Makes 1 dozen.

In a mother-daughter contest of Quaker Oats, Emily (age 8) and her mother Wendy Barnett of Knoxville, Tenn., won $12,000.

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