Double Chocolate Muffin
Buy in to the muffin hype. Single chocolate? Sure. Double chocolate? Take all of our money.
Where to BuySTART WITH:
3/4 Cup Water
1/4 Cup Vegetable Oil
2 Eggs
STEP 1
HEAT oven to 350°F. Line muffin pan with paper baking cups or lightly grease.
STEP 2
STIR together water, oil, eggs and muffin mix until blended. FILL muffin cups 2/3 full. For loaf, spread batter into lightly greased loaf pan.
STEP 3
BAKE as directed below. Cool 5 minutes; gently loosen and remove from pan. Store cooled muffins in tightly covered container.
High Altitude (over 5,000 feet): Prepare as directed, adding 1 tablespoon all-purpose flour and an additional 2 tablespoons water.
| Yield | Temperature | Baking Time |
| 30 Mini Muffins | 350°F | 16-18 minutes |
| 12 Standard Muffins | 350°F | 18-22 minutes |
| 8x4x 2 1/2‚Äìinch Loaf Pan | 350°F | 53-57 minutes |
High Altitude (over 5,000 feet): Prepare as directed, adding 1 tablespoon all-purpose flour and an additional 2 tablespoons water.
Sugar, enriched bleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, chocolate chips (sugar, unsweetened chocolate, cocoa butter, milk fat, soy lecithin [emulsifier], artificial flavor), cocoa (processed with alkali), food starch-modified, arabic gum, leavening( baking soda, sodium, aluminum phosphate), propylene glycol monoester, mono-diglycerides, sodium stearoyl lactylate,
sodium bicarbonate, salt, canola or soybean oil, artificial flavor, xanthan gum.
CONTAINS: Wheat, milk and soy.
May containt eggs and tree nuts.
Refer to the package for the most current ingredient information.
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