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Saturday, February 2, 2013
Double Chocolate Muffins
1 cup Heart Smart Bisquick
1/2 cup Hungry Jack Complete Wheat Blends
1/2 cup cocoa powder
1/3 cup sugar
2/3 cup skim milk
2 tablespoons Canola Oil
1 large egg
1/2 cup semisweet miniature chocolate chips, plus one tablespoon
Preheat oven to 350. Line 3 mini muffin pans with cupcake liners. Set aside.
In a medium bowl, mix together all ingredients except for the chocolate chips and stir just until moistened. Mix in the 1/2 cup of chips until evenly distributed and reserve the 1 tablespoon for later.
Use a scoop to fill the prepared pans. Sprinkle the tops with the remaining chocolate chips.
Bake at 350 for 10 to 12 minutes until tops spring back when pressed.
Cool in pan on wire rack for about 5 minutes.
Variation: Use 1 and 1/2 cups of Bisquick and omit the cocoa powder for Chocolate Chip Muffins.