Double Chocolate Muffin

Primary Prep, Ingredients & Nutritional Info

Start with: 3/4 Cup Water, 1/4 Cup Vegetable Oil, 2 Eggs.

Just three easy steps:

// HEAT oven to 350°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. 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	Bake Time
30 Mini Muffins	350°F	16-18 minutes
12 Standard Muffins	350°F	18-22 minutes
8x4x 2 1/2–inch Loaf Pan	350°F	53-57 minutes

Nutrition

Nutrition Facts


Amount Per Serving		Mix	As Prepared*
Calories		200	250
Calories from Fat		40	90
			% Daily Value
Total Fat	4.5g**	7%	15%
Saturated Fat	2.5g	13%	18%
Trans Fat	0g
Cholesterol	0mg	0%	10%
Sodium	230mg	10%	10%
Total Carbohydrate	37g	12%	13%
Dietary Fiber	2g	8%	8%
Sugars	22g
Protein	2g
Vitamin A		0%	0%
Vitamin C		0%	0%
Calcium		2%	2%
Iron		10%	15%

*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:

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.

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

Chocolate Coconut Muffins

Add 1/2 cup flaked coconut & 1/3 cup chopped pecans to batter.

Coconut

Ebony & Ivory Muffins

Add 1/2 cup chopped macadamia nuts & 1/2 cup white chocolate chips to batter.

Macadamia nuts
German Chocolate Muffins
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Prep 15 min Total Time 35 min Servings 12 muffins

Ingredients

Muffins:
1 package Krusteaz Double Chocolate Muffin Mix
3/4 cup water
1/4 cup vegetable oil
2 eggs
--------------------
Topping:
2 tablespoons brown sugar
2 tablespoons butter, softened
1/2 cup sweetened flaked coconut
1/4 cup chopped pecans
1. //Preheat oven to 350°F. Lightly grease standard muffin pan or line with paper baking cups.
2. //Stir together muffin ingredients; fill muffin cups 2/3 full and set aside. In small bowl, blend together topping ingredients. Sprinkle 1 tablespoon topping mixture onto each muffin; press lightly into batter.
3. //Bake 18-22 minutes.
Peanut Butter Swirl Snack Cake
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Prep 15 min Total Time 55 min Servings 12

Ingredients

1 package Krusteaz Double Chocolate Muffin Mix
3/4 cup water
1/4 cup vegetable oil
2 eggs
1/2 cup peanut butter
1. //Preheat oven to 350°F. Lightly grease 8x8x2-inch pan.
2. //In medium bowl, stir together Krusteaz Double Chocolate Muffin Mix, water, oil and eggs until moistened. Spoon batter into prepared pan. Spoon peanut butter randomly onto batter. Swirl with knife for marbled effect.
3. //Bake 40-45 minutes or until toothpick inserted into center comes out clean.