MOIST CHOCOLATE MUFFINS
One word: scrumptious! Very moist, tasty and full of chocolate goodness! Even better the next day.
Provided by LONESTAR1
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 1h35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl. Whisk egg, yogurt, milk, vanilla, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 321.6 calories, Carbohydrate 45.3 g, Cholesterol 17.5 mg, Fat 15 g, Fiber 2.6 g, Protein 5.4 g, SaturatedFat 4.5 g, Sodium 131.9 mg, Sugar 26.4 g
GOOD-FOR-YOU MORNING MUFFINS
Rhonda Urich was thrilled when we lightened up her Morning Glory Muffins. "In fact, I made a double batch because they freeze so well," she writes from Loveland, Colorado. "My family can't wait to have them again, and I'm adding this makeover recipe to my list of favorites."
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the first eight ingredients. In another bowl, beat the egg whites, egg, applesauce, orange juice, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the carrots, pecans, coconut, raisins and apple. , Coat muffin cups with cooking spray or use foil liners; fill three-fourths full. Bake at 350° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 203 calories, Fat 9g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 207mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 4g fiber), Protein 5g protein.
CHOCOLATE MUFFINS
Make chocolate muffins as a weekend baking project with the kids. These family-friendly bites are perfect with a cuppa, and you can double up on the chocolate by adding choc chips, if you want
Provided by Member recipe by spagettiqueen
Categories Afternoon tea, Dessert, Treat
Time 35m
Number Of Ingredients 9
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a muffin tin with six muffin cases. Sieve the flour, cocoa and baking powder into a medium bowl. Mix together the egg, sugar, oil and milk together in a jug, then gradually pour into the dry ingredients (add chocolate chips now to make double chocolate muffins, if you like) and mix until combined.
- Spoon the mixture evenly into the cake cases and bake for 20-25 mins until a skewer inserted into the middle comes out clean. Remove from the oven and leave to cool.
- Meanwhile, gradually mix ½-1 tbsp water into the icing sugar until you have a loose consistency that's not too runny. Drizzle the icing over the muffins once cool.
Nutrition Facts : Calories 257 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.26 milligram of sodium
GOOD FOR YOU CHOCOLATE MUFFINS
Okay - well they might not be good for you but they are Better For You Chocolate Muffins than a standard muffin. These use applesauce in place of oil, fat-free milk and egg substitute. I love the addition of the sliced almonds as called for in the original recipe but I've also used a white chocolate chip & peanut butter chips in it's place for a fun twist to the muffin. Original recipe was found in a Simple & Delicious flyer submitted by C. Gaus.
Provided by HokiesMom
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine the flour, sugar, cocoa, baking powder and baking soda.
- In another bowl, whisk the applesauce, milk, egg substitute and vanilla until smooth.
- Stir wet ingredients into the dry ingredients just until moistened (do not over stir or your muffins will turn out too dense).
- Coat 12 muffins cups with non-stick spray or use a paper liner. Fill cups three-fourths full with batter.
- Sprinkle with the almonds (or you can use a white chocolate chip, peanut butter chip, chopped peppermints).
- Bake at 375*F for 20-25 minutes or until muffins test done with a pick.
- Cool for 15 minutes before removing muffins from the baking cups and allowing to cool completely on a wire rack.
Nutrition Facts : Calories 114.1, Fat 1.4, SaturatedFat 0.3, Cholesterol 0.2, Sodium 160.6, Carbohydrate 23.2, Fiber 1.6, Sugar 11.1, Protein 3.6
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