Mar 012003
 
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These muffins are so good. The cream cheese adds that yummy taste.

ChocolateChipMuffins

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Recipes

1

2

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6

Servings

12

24

36

48

60

72

Ingredients
Cream cheese, softened

8 oz.

16 oz.

24 oz.

32 oz.

40 oz.

48 oz.

Butter or margarine

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Sugar

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Eggs

2

4

6

8

10

12

Vanilla

1-1/2 t.

1 T.

1 T. + 1-1/2 t.

2 T.

2 T. + 1-1/2 t.

3 T.

Cold milk

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

Flour

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.

Baking powder

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.

Baking soda

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.

Semi-sweet chocolate chips

12 oz.

24 oz.

36 oz.

48 oz.

60 oz.

72 oz.

Assembly Directions:
Cream together the cheese, butter, and sugar until sugar dissolves and mixture is fluffy. Add eggs, vanilla, and milk. Beat well. Combine flour, baking powder, baking soda; add to creamed mixture and blend. Batter will be thick. Fold in chips. Fill greased muffin tins 2/3 full. Bake at 350 degrees for 25 to 30 minutes. Let cool.

Freezing and Cooking Directions:
To Freeze: Place muffins in freezer bags. Seal, label, and freeze.
To Serve: Let thaw at room temperature and eat. Or, if you prefer warm muffins, let thaw and them warm in microwave on medium power for 30-40 seconds.

Food Program Notes:
Serving Size: 1 Chocolate Chip Muffin = 1 bread serving for the Food Program.

Nutritional Info: Chocolate Chip Muffins
Per Serving: 393 Calories; 24g Fat (52.0% calories from fat); 6g Protein; 43g Carbohydrate; 2g Dietary Fiber; 52mg Cholesterol; 253mg Sodium.
Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 4-1/2 Fat; 2 Other Carbohydrates.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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