ntil just moistened.
Add mini chocolate chips and stir until well
irections.
Grease mini muffin tin and bake muffins for 5-7
Preheat oven to 400\u00b0.
Grease muffin cups or use paper baking cups.
Lightly beat egg.
Add remaining ingredients except mini morsels.
Stir just until moistened.
Fold in mini morsels.
Spoon into muffin cups.
Bake 15 to 18 minutes or until golden brown. Let cool a few minutes and brush with melted butter and sprinkle with sugar.
Makes 12 muffins.
lended.
Add nuts or chocolate chips (if using) when the
mix flour, baking powder and chocolate chips together in large bowl.
melt butter and combine with sugar, mashed banana, vanilla, eggs and milk.
pour the wet ingredients onto the dry ingredients and mix until dry ingredients are barely damp.
spoon mixture into well-sprayed or buttered mini-muffin pan.
bake at 200\u00b0C for 10 minutes or until muffins spring back when pressed lightly in centre.
nd the vanilla.
Place mini foil or paper baking cups
Preheat oven to 400\u00b0. Beat together eggs and sugar. Add mashed bananas, oil, and vanilla. In a separate bowl, sift together flour, soda, baking powder and salt. Make a well in the dry ingredients and add the wet mixture all at once. Blend just until moistened. Stir in chocolate chips. Bake in muffin tins 18-20 minutes (12-15 minutes for mini muffins). Cool on rack.
To make the Pumpkin Chocolate Chip Muffin Mix: Layer first
Preheat oven to 350\u00b0 (325\u00b0 for glass pan).
In a bowl, combine butter and cookie crumbs.
Press mixture into the bottom of a 9 x 13-inch baking pan.
Pour sweetened condensed milk evenly over crumbs. Combine the M&M's semi-sweet chocolate mini baking bits, coconut and nuts.
Sprinkle mixture evenly over condensed milk. Press in lightly.
Bake 25 to 30 minutes or until set.
Cool completely before cutting.
Store in a tightly covered container. Makes 32 bars.
Sprinkle wafer crumbs in bottom of 7-inch spring-form pan.
In food processor, process cream cheese and next 7 ingredients. Process until smooth.
Add egg and process until just blended. Fold in chocolate mini morsels.
Slowly pour mixture over crumbs. Bake at 300\u00b0 for 65 to 70 minutes or until cheesecake is set.
Let cool in pan or wire rack.
Cover and chill at least 8 hours. Remove sides of pan and transfer cheesecake to serving platter. Garnish with chocolate curls.
Combine flour, salt and baking soda and set aside.
Combine brown sugar and granulated sugar, butter and vanilla extract; beat until creamy.
Add eggs; beat well.
Add dry ingredients; mix well.
Stir in semi-sweet chocolate mini chips and chopped nuts. Drop by rounded spoonfuls onto greased cookie sheet.
Bake 8 to 10 minutes at 375\u00b0.
Makes approximately 6 dozen cookies.
Combine sugar and corn syrup in a Dutch oven.
Cook over medium heat, stirring constantly, until sugar dissolves and mixture begins to boil.
Remove from heat and add peanut butter, stirring until smooth.
Gradually stir in cereal and peanuts. Stir in chocolate mini morsels.
Press mixture into a lightly greased 15 x 10 x 1-inch jelly roll pan.
Let cool and cut into 1 1/2-inch squares.
Yields 5 dozen.
prinkle with 1/2 the chocolate mini-morsels.
Pour remaining batter
In a large mixing bowl, mix together the margarine, sugar and vanilla, then beat in 3 eggs.
On the side in a separate bowl, mix the flour and baking powder.
Alternate the flour and baking powder mix with the cup of milk into the large mixing bowl.
Mix well. Then add the chocolate mini chips.
Grease 10-inch tube pan and pour mix in.
Bake at 350\u00b0 for 1 hour.
Combine first 5 ingredients in a bowl.
Make a well in center of mixture.
Combine juice and next 4 ingredients.
Add to dry ingredients, just until moistened.
Fold in chocolate mini-morsels.
Spoon, filling 2/3 full into paper-lined muffin pans.
Bake at 375\u00b0 for 15 minutes.
Remove from pan.
Cool.
Preheat oven to 350\u00b0.
Grease bottom and side of 9-inch spring-form pan or 9-inch square baking pan.
Melt the chocolate mini morsels and margarine in a large saucepan over low heat; cool slightly.
Stir in the oats, flour and brown sugar.
Press firmly into bottom and 1 inch up the sides of the pan.
Bake for 10 minutes; cool completely.
Cream butter until fluffy.
Add sugars.
Beat in eggs and vanilla.
Sift together dry ingredients; add to cream mixture. Stir in oats, semi-sweet chocolate mini chips and chopped nuts. Turn dough into a 13 x 9-inch greased pan.
Bake at 350\u00b0 for 25 minutes.
Cut into bars when cool.
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
ntil just combined. Stir in chocolate chips.
Pour batter into
ntil the tops of the muffins are golden and a toothpick