Fudgychocolatechipmuffins Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 12 muffin cups.
• In a large mixing bowl, combine the flour, baking powder, sugar and salt. Stir in the milk, egg, butter and chocolate chips. Pour batter into prepared muffin cups or flat bottomed ice cream cones.
• Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Steps:

• Preheat the oven to 400 degrees F.
• Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. Spoon into the prepared muffin cases. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
• In large mixer bowl, beat butter, sugar, brown sugar, egg, and vanilla until well blended. Add applesauce, blend well.
• In a separate bowl, stir together flour, cocoa, baking soda, and cinnamon, if desired. Add to butter mixture, blending well. Stir in chocolate chips. Fill muffin cups 3/4 full with batter.
• Bake at 350 degrees F (175 degrees C) for 22 to 26 minutes or until wooden pick inserted in center comes out almost clean. Cool slightly in pan on wire rack. Sprinkle muffin tops with confectioners' sugar, if desired. Serve warm.

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Butter 12 large muffin pans well or line with paper muffin cups.
• Sift together all-purpose flour, whole wheat flour, and baking powder. Reserve.
• Combine mashed banana with brown sugar until smooth.
• Beat in eggs, milk and melted butter.
• Stir in dry ingredients only until blended.
• Quickly stir in chocolate chips. Do not overbeat.
• Spoon mixture into prepared muffin cups. An ice cream scoop works well for this.
• Bake 25 minutes or until browned slightly.
• Cool on racks.
• Preparation time 15 minutes, Cooking Time 25 minutes, Yield 12 large muffins.
• RJ's Note: Tested recipe August 31, 1999.
• I substituted 1/3 cup canola oil instead of butter.
• The banana and chocolate chips give the muffin a nice flavour and it is not overly sweet. Tastes almost healthy :-).

Steps:

• Preheat the oven to 350 degrees F.
• Line the muffin tin with paper liners and lightly coat with cooking spray. (This may seem like overkill, but otherwise the muffins will stick.)
• Whisk the flour, cocoa, baking powder, baking soda and salt in a medium bowl. In another medium bowl, lightly whisk the eggs, then whisk in the butter, brown sugar, milk, oil and vanilla.
• Quickly fold the wet ingredients into the dry with a rubber spatula. Just before the batter comes together, fold in the chocolate chips¿don¿t mix the batter too much or the muffins will be tough. Divide the batter among the muffin cups (1/4 cup of batter per muffin). Bake until a tester inserted in the center comes out clean, about 25 minutes. Turn the muffins out of the tins, cool on a rack. Serve slightly warm with jam.

Steps:

• Heat oven to 350.
• Spray muffin tins with non stick cooking spray.
• Stir together applesauce and oats and set aside.
• Beat butter, sugars, egg and vanilla. Add oat mixture and blend well.
• Combine flour, baking soda and cocoa and add to wet mixture, mixing till just combined.
• Fold in chocolate chips.
• Fill muffin tins 3/4 full.
• Bake 20-24 mins or until a toothpick comes out almost clean.
• Cool in pan 5 mins and remove to wire rack.
• Serve warm and enjoy!

Steps:

• Preheat oven to 400°. In a large bowl, combine the first 4 ingredients. In a small bowl, beat egg, milk and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill 12 greased or paper-lined muffin cups three-fourths full. Bake until a toothpick comes out clean, 18-20 minutes. Cool for 5 minutes before removing to a wire rack.