Double Chocolate Chip Muffins
"These freeeze well, pop one out of the freezer and microwave for about 40 seconds, use only mini chocolate chips regular sink to the bottom"
Ingredients
Nutritional
- Serving Size: 1 (110.2 g)
- Calories 290.3
- Total Fat - 4.1 g
- Saturated Fat - 1.1 g
- Cholesterol - 55.3 mg
- Sodium - 244 mg
- Total Carbohydrate - 56.4 g
- Dietary Fiber - 1.2 g
- Sugars - 21.5 g
- Protein - 6.6 g
- Calcium - 51.8 mg
- Iron - 1.7 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 325 degrees F, then grease or paper-line 12 regular size muffin tins
Step 2
In a large bowl combine the flour with sugar, cocoa powder, baking powder and salt.
Step 3
In another bowl beat eggs with sour cream or yogurt, 1/2 cup brewed coffee or cola, milk, oil and vanilla until very well combined.
Step 4
Gently stir the wet mixture into the flour mixture mixing with a wooden spoon just until blended (do not over mix treat this batter the same as a muffin batter).
Step 5
Stir in the chocolate chips.
Step 6
Fill muffin tins two-thirds full.
Step 7
Bake in preheated oven for 20-25 minutes (for regular size muffins) or until the muffins test done.
Step 8
Cool 5 minutes in muffin tins then remove to wire racks to cool.
Tips
No special items needed.