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Cakes, Cookies & Pies
- Vickie's Chocolate-Chip Muffins
- Made from scratch, these are the perfect winter morning warm
up your tummy treat. It goes great with a good cup of coffee,
big fluffy slippers, a comfortable chair resting by a crackling
fire to warm your toes.
- Preparation Time: 30 to 45 minutes
- Makes 12 Muffins
- 1 ½ cup cake mix *
- 1 tspn baking powder
- ¼ tspn salt
- ½ cup sugar
- 1 cups (12-ounce package) milk chocolate chips
- 1 tspn vanilla
- ½ stick butter or margerine (softened not melted)
- ¾ cup milk
- ¼ cup vegetable oil
- 1 egg
- Small amount of mini-milk chocolate chips (used for topping)
- Pre-heat oven to 400°
- Mix dry ingredients (flour, sugar, baking powder, salt and
chocolate chips) in medium mixing bowl with a fork.
- Mix wet ingredients (butter, vanilla, egg, milk and oil)
in a separate smaller bowl. Mix with a fork until light and fluffy.
- Using a mixing spoon to make a small hole in the center of
the dry mixture.
- Pour wet mixture into the hole you made in the dry mixture.
- Mix well with a fork (Do not use a mixer)
- Use a tablespoon to spoon cookie dough into a greased muffin
- Sprinkler a small amount of the mini-chocolate chips on the
top of the muffins before baking.
- Bake for 18 to 20 minutes, or until lightly browned.
- Cool slightly (for about 5 minutes) and remove from cookie
sheet onto paper towel sheets.
- You can reheat your muffins in a toaster oven, or for 5 to
10 seconds in a microwave
- You can exchange the cake mix for Bisquick or all-purpose
Both of these alternatives will create a slightly different texture,
but your muffins will be just as good.
- You can also use chocolate cake mix to create chocolate chocolate-chip
- You can exchange the sugar for Splenda
- You can use semi-sweet chocolate chips, but I think the milk
chocolate is much better.
- You can replace the chocolate chips with any kind of berries;
such as blueberries, strawberries and so on. Just make sure you
completely drain the berries before adding them to the mix.