|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Chocolate Chip Muffins |
|
Serves: 12 Print this RecipeFast Prep: 10 min; Bake: 20 min 3/4 cup milk 1/4 cup butter or stick margarine, melted 1 large egg 1 3/4 cups all-purpose flour 1/2 cup miniature semisweet chocolate chips 1/2 cup chopped walnuts or pecans 1/3 cup packed brown sugar 2 1/2 teaspoons baking powder 1 teaspoon salt 1. Heat oven to 400°. Grease bottoms only of 12 medium muffin cups, 2 1/2 X 1 1/4 inches, or line with paper baking cups. 2. Beat milk, butter and egg in large bowl with fork or wire whisk. Stir in remaining ingredients just until flour is moistened. Divide batter evenly among muffin cups (about 2/3 full). 3. Bake 18 to 20 minutes or until golden brown. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to wire rack; if baked in paper baking cups, immediately remove from pan to wire rack. Serve warm if desired. *Spreads with at least 65% vegetable oil can be used. **If using self-rising flour, omit baking powder and salt. NUTRITION FACTS: 1 Muffin Calories 205 (Calories from Fat 90); Fat 10g (Saturated 4g); Cholesterol 30mg; Sodium 340mg; Carbohydrate 26g (Dietary Fiber 1g); Protein 4g % DAILY VALUE: Vitamin A 4%; Vitamin C 0%; Calcium 8%; Iron 8% DIET EXCHANGES: 1 Starch; 1 Fruit; 1 1/2 Fat From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Bran Muffins Chocolate Chip Muffins Blueberry Muffins Streusel Topping TIPS FOR NUT BREADS Zucchini Bread Banana Bread Sour Cream Coffee Cake Apple Coffee Cake Danish Puff TIPS FOR BISCUITS Baking Powder Biscuits Praline Pan Biscuits Easy Garlic-Cheese Biscuits Scones Dumplings Popovers TIPS FOR PANCAKES AND FRENCH TOAST Pancakes Puffy Oven Pancake Banana-Pecan Pancakes Crepes French Toast Waffles Corn Bread Southern Buttermilk Corn Bread YEAST BREAD BASICS Traditional White Bread Country Loaf French Bread Sun-Dried Tomato and Olive Bread Asiago Bread Cinnamon-Raisin-Walnut Wheat Bread Honey Whole Wheat Bread Dark Pumpernickel Rich Egg Bread Sourdough Bread Sourdough Starter Focaccia Dinner Rolls Herb Buns Caramel Sticky Rolls Four-Grain Batter Bread Fresh Herb Batter Bread Oatmeal-Molasses Bread Garlic Bread Texas Toast TIPS FOR BREAD MACHINE BREADS Classic White Bread Whole Wheat Bread Multigrain Loaf Jalapeño Corn Bread Cheese-Onion Bread Mediterranean Herbed Bread Raisin-Cinnamon Bread HOW TO MAKE BISCUITS HOW TO MAKE YEAST DOUGH BAKING STONES AND TILES MISTING AND CREATING STEAM |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
