Chewin'

the News

September 2005

Double Chocolate Muffins

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Recipes:	1	2	3	4	5	6
Servings:	12	24	36	48	60	72
Ingredients:
Flour	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Baking powder	2 t.	1 T. + 1 t.	2 T.	2 T. + 2 t.	3 T. + 1 t.	4 T.
Baking soda	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.
Unsweetened cocoa powder	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
Sugar	3/4 C.	1-1/2 C.	2-1/4 C.	3 C.	3-3/4 C.	4-1/2 C.
Semi-sweet chocolate chips	3/4 C.	1-1/2 C.	2-1/4 C.	3 C.	3-3/4 C.	4-1/2 C.
Egg	1	2	3	4	5	6
Milk	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Oil	1/3 C.	2/3 C.	1 C.	1-1/3 C.	1-2/3 C.	2 C.
Vanilla extract	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.

Assembly Directions:

Place all dry ingredients into a mixing bowl. Mix thoroughly until evenly colored. Add liquid ingredients and stir until moistened. Batter may be lumpy.  Pour into oiled muffin cups filled 2/3 full. Bake at 350 degrees for 20 minutes.

Freezing Directions:

Allow to cool.  Place muffins in freezer bags or rigid containers.  Seal, label and freeze.

Serving Directions:

Thaw in refrigerator or at room temperature. They can be warmed in the microwave after thawing. Microwave on high for 10 to 15 seconds.

Comments:

These muffins have a great chocolate flavor! The key is to thoroughly mix the dry ingredients so the cocoa powder is evenly distributed.

Nutritional Info: 

Per Serving: 249 Calories; 10g Fat (36.1% calories from fat); 4g Protein; 37g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 151mg Sodium. 

Exchanges: 1 Grain (Starch); 2 Fat; 1-1/2 Other Carbohydrates.

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