Chocolate Chunk Muffin

Primary Prep, Ingredients & Nutritional Info

Start with: 1/2 Cup Water, 1/3 Cup Vegetable Oil, 3 Eggs.

// HEAT oven to 400°F. Line muffin pan with paper baking cups or lightly grease.
// 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.
// BAKE as directed below or until golden brown. 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 an additional 2 tablespoons water.

Yield	Temperature	Bake Time
24 Mini Muffins	400°F	13-15 minutes
12 Standard Muffins	400°F	17-19 minutes
9x5x3-inch Loaf Pan	350°F	50-54 minutes

Nutrition

Nutrition Facts

Serving Size: 1/3 cup mix (43g) (amount for one muffin)

Servings Per Container: about 12

Amount Per Serving		Mix	As Prepared*
Calories		180	280
Calories from Fat		30	130
			% Daily Value***
Total Fat	3.5g	5%	22%
Saturated Far	1.5g	8%	18%
Trans Fat	0g
Cholester	0mg	0%	15%
Sodium	220mg	9%	10%
Total Carbohydrate	35g	12%	12%
Dietary Fiber	1g	4%	4%
Sugars	19g
Protein	2g
Vitamin A		0%	0%
Vitamin C		0%	0%
Calcium		2%	4%
Iron		8%	10%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs:

	Calories	2000	2500
Total Fat	less than	65g	80g
Saturated Fat	less than	20g	25g
Cholesterol	less than	300mg	300mg
Sodium	less than	2400mg	2400mg
Total Carbohydrate		300g	375g
Dietary Fiber		25g	30g

Calories per gram:

Fat: 9

Carbohydrate: 4

Protein: 4

INGREDIENTS:

Enriched bleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, chocolate chunks (sugar, unsweetened chocolate, cocoa butter, soy lecithin [emulsifier], vanilla extract), food starch-modified, soybean oil, leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), salt, dextrose, arabic gum, tapioca starch, nonfat milk, natural flavor, xanthan gum, guar gum, caramel color.

CONTAINS: Wheat, milk, soy

May contain eggs and tree nuts.

Refer to the package for the most current ingredient information.

Stir things up with our favorite mix-ins & recipes.

Chocolate Chunk Quick Bread

Reduce water to 1/3 cup. Place batter in loaf pan. Bake 48-52 minutes or until toothpick comes out clean.
Banana Chocolate Chunk Muffins
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Prep 10 min Total Time 30 min Servings 12 muffins

Ingredients

1 package Krusteaz Chocolate Chunk Muffin Mix
1/2 cup water
1/3 cup vegetable oil
3 eggs
1 small mashed banana
1. //Preheat oven to 400°F. Lightly grease or paper-line muffin cups.
2. //In medium bowl, stir together Krusteaz Chocolate Chunk Muffin Mix, water, banana, oil and eggs until well blended. Fill prepared cups, filling 2/3 full.
3. //Bake 17-19 minutes or until golden brown. Cool 5 minutes before removing from pan.
Chocolate Chunk Nut Muffins
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Prep 10 min Total Time 30 min Servings 12 muffins

Ingredients

1 package Krusteaz Chocolate Chunk Muffin Mix
1/2 cup water
1/3 cup vegetable oil
3 eggs
1/2 cup chopped nuts
1. //Preheat oven to 400°F. Lightly grease or line muffin pan with paper baking cups.
2. //In medium bowl, stir together Krusteaz Chocolate Chunk Muffin Mix, water, nuts, oil and eggs until well blended. Fill prepared cups, filling 2/3 full.
3. //Bake 17-19 minutes or until golden brown. Cool 5 minutes before removing from pan.
Chocolate Espresso Muffins
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Prep 10 min Total Time 30 min Servings 12 muffins

Ingredients

1 package Krusteaz Chocolate Chunk Muffin Mix
1/2 cup strong brewed coffee
1/3 cup vegetable oil
3 eggs
1/2 cup chocolate covered espresso beans, finely chopped
1. //Heat oven to 400°F. Lightly grease or line muffin pan with paper baking cups.
2. //In medium bowl, stir together Krusteaz Chocolate Chunk Muffin Mix, coffee, oil and eggs until well blended. Fill prepared cups, filling 2/3 full. Top muffin batter with chopped espresso beans.
3. //Bake 17-19 minutes or until golden brown. Cool 5 minutes before removing from pan.
Chocolate Peanut Butter Chip Muffins
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Prep 10 min Total Time 30 min Servings 12 muffins

Ingredients

1 package Krusteaz Chocolate Chunk Muffin Mix
1/2 cup water
1/3 cup vegetable oil
3 eggs
1/2 cup peanut butter chips
1. //Heat oven to 400°F. Lightly grease or line muffin pan with paper baking cups.
2. //In medium bowl, stir together muffin mix, water, peanut butter chips, oil and eggs until well blended. Fill prepared cups, filling 2/3 full.
3. //Bake 17-19 minutes or until golden brown. Cool 5 minutes before removing from pan.
Peanut Butter Fluted Cake
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Prep 15 min Total Time 1 hr Servings 12

Ingredients

Filling:
3/4 cup peanut butter
1/2 cup confectioners’ sugar
--------------------
Cake:
1 package Krusteaz Chocolate Chunk Muffin Mix
1/2 cup water
1/3 cup vegetable oil
3 eggs
--------------------
Glaze:
1 1/2 cups sifted powdered sugar
1/4 cup milk
1/4 cup creamy peanut butter
1/2 teaspoon vanilla extract
1. //Preheat oven to 350°F. Grease a fluted tube pan well.
2. //For Filling: In small bowl, stir together filling ingredients until blended. Set aside. For Cake: In medium bowl, stir together cake ingredients until blended. Pour 1/2-3/4 of the batter into prepared pan, filling 1/2 full. Crumble filling over batter, avoiding the edge. Top with remaining cake batter.
3. //Bake 43-47 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes before removing from pan.
4. //For Glaze: In a medium bowl, whisk together powdered sugar, milk, peanut butter and vanilla until smooth. Drizzle glaze over the top of the cooled cake, letting it drizzle down the sides.