Melt chocolate pieces in double boiler or in microwave. Combine dry ingredients.
Add milk, butter, eggs and mix well. Add melted chocolate.
Stir.
Stir in unmelted pieces.
Spoon 2 tablespoons into muffin liners.
Bake at 400\u00b0 for 20 minutes.
Cut tops off muffins. Hollow out muffin centers, leaving
Add the oats, sugar and chocolate chips. Whisk the egg, milk
Preheat the oven to 400.
Sift the dry ingredients together in a large bowl.
Add the chocolate chips and stir to combine.
Whisk the wet ingredients in a medium bowl.
Pour into the dry mixture.
Stir just until mixed.
Do not overstir.
Spoon the batter into a greased or papered muffin tin.
Fill each cup nearly to the top.
Bake for 15 to 20 minutes.
Cool the muffins at least 10 minutes before removing from the tin.
br>Add 4 ounces white chocolate and all the butter in
ompartments well. Place the plain chocolate in a large heatproof bowl
ookie sheet.
Place the chocolate and butter in the top
Mix semisweet chocolate, baking chocolate, and butter together, then melt
ntil just combined. Fold in chocolate. Spoon into prepared pan, filling
Preheat oven to 400 degrees F. Prepare a muffin tin with paper liners.
Prepare muffins according to package instructions using water, eggs and oil, but use only 1/4 cup oil instead of 1/2 cup, and add 1/4 cup applesauce. Stir in banana, 3/4 cup almonds and chocolate. Divide evenly among muffin cups and sprinkle with remaining 1/4 cup almonds.
Bake 15-20 minutes, until a tester comes out clean. Cool muffin tin on a rack for 10 minutes, then remove muffins and continue cooling on rack. Store air tight at room temperature for up to 4 days.
Melt chocolate and margarine together.
Mix eggs, sugar and flour well.
Add to chocolate mixture.
Line miniature muffin tins with paper cups.
Fill 2/3 full. Bake at 325\u00b0 for 20 to 25 minutes. Sprinkle tops with powdered sugar.
Yields 36 miniature muffins or 18 large muffins.
Preheat oven to 375 degrees F.
In a large bowl add flour, sugar, cocoa, baking powder and baking soda. Mix well.
In a medium bowl mix the egg, milk, butter and vanilla.
Pour the milk mixture over the dry ingredients, and mix lightly, just enough to moisten.
Set aside about 1/2 cup of white chocolate chips, and mix the rest into the batter.
Spoon into muffin tins that have been greased or lined with paper muffin cups.
Sprinkle reserved white chocolate chips over the tops of the muffins.
Bake for 20 to 25 minutes.
mix dry ingredients in a large bowl.
Mix wet ingredients in a separate bowl. Make a well in dry ingredients and add wet ingredients. Stir until just mixed. Add chocolate and carob chips and stir until incorporated. Bake in regular sized muffin tin at 350 degrees for 20 to 25 minutes, until a toothpick tests clean. Makes 1 dozen muffins.
Melt chocolate and butter, stirring to blend,
In a bowl cream butter, sugar, vanilla sugar and the egg. Mix milk and vinegar and add it to the butter mixture.
In a second bowl combine flour, baking powder, salt, cacao powder and chocolate.
Blend the butter mixture into the flour mixture.
Fill the dough into a lined muffin pan and bake at 170\u00b0C in the pre-heated oven for about 30 minutes.
If you like, melt a bar of chocolate and spread the muffins with it.
ith 1/2 of the chocolate chips.
Stir until dry
edium bowl, mix flour, semisweet chocolate, baking powder, baking soda, and
Preheat oven to 350 degrees F.
Sift all-purpose flour, baking soda and salt. Set aside.
In a large bowl, whisk egg, brown sugar and canola oil together until smooth. Stir in dry ingredients, then add mashed bananas and Unsweetened Vanilla Almond Breeze. Mix until batter comes together. Fold in chopped white chocolate and pomegranate arils.
Line a muffin tin with cupcake liners, then fill about 2/3 full. Bake for 18 to 20 minutes, or until light golden brown and toothpick inserted in muffins comes out clean. Let cool.
atter; fold in raspberries and chocolate chips. Fill muffin cups 3
ver-mix. Fold in the chocolate chips.
Fill each muffin