| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Muffins |
14 |
Servings |
INGREDIENTS
| 2 |
oz |
Unsweetened chocolate |
| 1 |
c |
Buttermilk* |
| 1/3 |
c |
Oil |
| 1 |
pk |
Pillsbury banana quick bread mix |
| 1/4 |
c |
Unsweetened cocoa |
| 1 |
c |
Semi-sweet chocolate chips |
| 2 |
|
Eggs; slightly beaten |
INSTRUCTIONS
Heat oven to 400 F. Grease 14 muffin cups or line with paper baking cups.**
In small saucepan over low heat, melt unsweetened chocolate, stirring
constantly. Stir in 3 tablespoons of the buttermilk and 1 tablespoon of the
oil; blend well.
In large bowl, combine quick bread mix and cocoa; mix well. Add remaining
buttermilk, remaining oil, chocolate mixture, chocolate chips and eggs.
Stir just until dry ingredients are moistened. Spoon batter into greased
muffin cups.
Bake at 400 F. for 18 to 22 minutes or until tops spring back when lightly
touched. Immediately remove from muffin cups. Serve warm or cool.
14 muffins
TIPS: * To substitute for buttermilk, use 1 tablespoon vinegar or lemon
juice plus milk to make 1 cup. ** Muffins can be baked in 48 miniature
muffin cups. Prepare as directed above. Bake at 375 F. for 10 to 14
minutes.
HIGH ALTITUDE - Above 3500 Feet: No change.
Copyright 1997 The Pillsbury Company
Notes: Ready in 40 minutes
Busted by Barb at Possum Kingdom Lake Texas
Recipe by: Pillsbury Solutions, December 07, 1997
Posted to MC-Recipe Digest V1 #948 by "abprice@wf.net" <abprice@wf.net> on
Dec 7, 1997
A Message from our Provider:
“No one knows the pain of rejected love like Jesus”