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TALK TKL 9-16 Chat: A Zillion Recipes for Muffins
Chocolate Chip and Other Chocolate Muffin Recipes
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Fudgey Peanut Butter Chip Muffins
....Variation: Fudgey Chocolate Chip Muffins:
Banana Chocolate Muffins
Cocoa Oatmeal Muffins
Chocolate Chip Muffins
Double Chocolate Banana Muffins
Chocolate Chip Muffins
Chocolate Tea Bread
Chocolate Chip Cake
Red, White And Blue Chocolate Cupcakes
....Vanilla Buttercream Frosting
St. Patrick's Chocolate Clover Cupcakes
....One-Bowl Buttercream Frosting
Mounds Chocolate Cupcakes
Zucchini Chocolate Cake
Cappuccino Chip Muffins
Double Fudge Muffins
Four-Chip Double-Nut Muffins

Vicki,La (9:31:02 pm) :
Newsgroups: rec.food.baking
Subject: Peanut Butter Muffins
Date: 14 Feb 1997 13:50:50 GMT
Message-ID:
Here is a recipe right off of Hersheys page here is the URL there are
alot of other offerings there also.
http://www.microserve.net/~hershey/recipes/chocolate.pasta.recipes.html
FUDGEY PEANUT BUTTER CHIP MUFFINS
1/2 cup applesauce
1/2 cup quick-cooking rolled oats
1/4 cup (1/2 stick) butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup HERSHEY'S European Style Cocoa or HERSHEY'S Cocoa
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon (optional)
1 cup REESE'S Peanut Butter Chips
Powdered sugar (optional)
Heat oven to 350 F. Line muffin cups (2-1/2 inches in diameter) with
paper bake cups. In small bowl, stir together applesauce
and oats; set aside. In large mixer bowl, beat butter, granulated
sugar, brown sugar, egg and vanilla until well blended. Add
applesauce mixture; blend well. Stir together flour, cocoa, baking soda
and cinnamon, if desired. Add to butter mixture,
blending well. Stir in peanut butter chips. Fill muffin cups 3/4 full
with batter. Bake 22 to 26 minutes or until wooden pick
inserted in center comes out almost clean. Cool slightly in pan on wire
rack. Sprinkle muffin tops with powdered sugar, if
desired. Serve warm. 12 to 15 muffins.
VARIATION:
FUDGEY CHOCOLATE CHIP MUFFINS:
Omit Peanut Butter Chips. Add 1 cup HERHSEY'S Semi-Sweet Chocolate
Chips.
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Vicki,La (9:40:11 pm) : Banana Chocolate Muffins
1-3/4 cups plus 2 tablespoons flour
1/3 cup sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon baking powder
1 cup mashed bananas
2/3 cup milk
1/3 cup vegetable oil
1 egg, beaten to blend
1 cup semisweet chocolate chips
Preheat oven to 425F. Line 12-cup muffin tin with paper liners.
Combine flour, sugar, cocoa powder, and baking powder in a large bowl.
Blend in banana, milk, oil and egg until just moistened. Mix in chocolate
chips.
Spoon batter into prepared tin.
Bake until tester inserted in center comes out clean, about 20 minutes.
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BJ,Can (9:42:13 pm) : COCOA OATMEAL MUFFINS
1 1/4 cups all purpose flour
1 cup sugar
3/4 cup rolled oats
1/3 cup cocoa
1 tbsp. baking powder
1 tsp. salt
2 eggs
1 cup milk
1/2 cup margarine, melted
1 tsp. vanilla
1 cup chopped nuts
Stir dry ingredients together. Beat eggs, milk, margarine and vanilla in a
small bowl. Add milk mix to dry stirring until moistened. Spoon into muffin
tin.
Bake at 400F for 15 to 20 minutes.
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Vicki,La (10:00:40 pm) : Newsgroups: rec.food.recipes
From: smith@pixies.univ-lyon1.fr (Earl L. SMITH)
Subject: Chocolate Chip Muffins
Message-ID:
Organization: Labo COMS, CPE de Lyon
Date: Mon, 14 Mar 1994 18:28:52 GMT
Chocolate Chip Muffins by Susannah Scott
1 1/2 c. 375 mL all-purpose flour
1/2 c. 125 mL white sugar
3 tsp. 10 mL baking powder
1/4 tsp. 1 mL salt
1 c. 250 mL milk
1/3 c. 80 mL melted butter
1 egg
1 c. 250 mL chocolate chips
Preheat oven 375 F/190 C
Mix together dry ingredients, then add liquid ingredients. Add chocolate
chips last. Like pancakes, do NOT overstir, this toughens the muffins.
bake for 25 min. Makes 1 doz.
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Betsy, NY (10:01:26 pm) :
From: Johnson (jmjohnsn@sprynet.com)
Newsgroups: rec.food.recipes
Double Chocolate Banana Muffins
1 1/2 c. flour
1 c. sugar
1/4 c. baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 1/3 c. mashed ripe bananas
1/3 c. vegetable oil
1 egg
1 c. (6 ounces) miniature semisweet chocolate chips
In a large bowl, combine the first six ingredients. In a small bowl,
combine bananas, oil and egg; stir into dry ingredients just until
moistened. Fold in chocolate chips. Fill greased or paper-lined
muffin cups three-fourths full. Bake at 350'F for 20-25 minutes or until
muffins test done. 8-12 muffins
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Vicki,La (10:01:42 pm) : Subject: Chocolate Chip Muffins
Date: Sat, 18 Jan 1997 14:58:57 GMT
Message-ID:
1 1/2 cups flour
1/2 cup white sugar
3 tsp. baking powder
1/4 tsp salt
1 cup chocolate chips
1 cup milk
1/3 cup melted butter
1 egg
Mix dry ingredients and add chocolate chips. Combine egg, milk and
melted butter and stir into flour mixture. Do not beat.
Bake at 375 F for 15-20 mins.
Makes 12 muffins
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Betsy, NY (10:08:36 pm) :
From: Johnson (jmjohnsn@sprynet.com)
Newsgroups: rec.food.recipes
Chocolate Tea Bread
1/2 cup applesauce
1/3 cup shortening
2 eggs
1/3 cup water
1 1/4 cups sugar
1 1/2 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon baking powder
1 cup (6 ounces) semisweet chocolate chips
1/3 cup chopped walnuts
GLAZE:
1/2 cup confectioners sugar
1 to 2 tablespoons milk
1/4 teaspoon vanilla extract
Pinch salt
In a mixing bowl, combine applesauce, shortening, eggs, water and sugar;
beat on low speed for 30 seconds. Combine dry ingredients; add to
applesauce mixture. Beat on low for 30 seconds. Beat on high for
2 1/2 minutes, scraping bowl occasionally. Fold in the chocolate chips
and nuts. Pour into a greased and floured 9x5x3-in. loaf pan. Bake
at 350'F for 60-70 minutes or until a toothpick inserted in the center
comes out clean. Cool in pan 10 minutes before removing to a wire rack
to cool completely. Combine glaze ingredients; drizzle over bread.
Yield: 1 loaf.
(Taste of Home Feb/March 97)
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Vicki,La (10:12:06 pm) : This is not a miffin recipe but BJ says she like
chocolate chips
Chocolate Chip Cake
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
2 cups packed brown sugar
1/2 teaspoon ground cinnamon
1/4 pound unsalted butter -- cold
1 each large egg
1 teaspoon baking soda
1 cup sour cream
2 tablespoons milk
1 1/2 cups semisweet chocolate chips
Heat oven to 325 degrees. Butter a bunt pan.
Put the flour, brown sugar and cinnamon in a large
bowl and mix with an electric mixer on low speed for
15 minutes. Add the butter and mix till the butter
pieces are the size of peas. You will still see loose
flour. Mix in the egg. The mixture will still look dry.
Rub any lumps out of the baking soda and gently mix the
baking soda into the sour cream. Stir the sour cream
mixture and the milk into the batter. Stir just until
the batter is evenly moistened. Stir in the chocolate chips.
The batter will be thick.
Spread the batter in the prepared baking pan. Bake about
40 minutes. To test for doneness, gently press your fingers
on the top of the cake. The middle should feel slightly soft
and the edges firm. A toothpick inserted into the center of
the cake should come out with a few crumbs clinging to it.
Cool on a wire baking rack, the center of the cake will sink
slightly.
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Vicki,La (10:20:06 pm) :
RED, WHITE & BLUE CHOCOLATE CUPCAKES
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa or HERSHEY'S European Style Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
VANILLA BUTTERCREAM FROSTING (recipe follows)
Fresh blueberries and strawberries
1. Heat oven to 350 F. Line muffin cups (2-1/2 inches in diameter) with
paper bake cups. In large
bowl, stir together sugar, flour, cocoa, baking powder, baking soda and
salt.
2. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2
minutes. Stir in boiling
water (batter will be thin). Fill muffin cups 2/3 full with batter.
3. Bake 22 to 25 minutes or until wooden pick inserted in center comes out
clean. Remove from
pan to wire rack. Cool completely.
4. Prepare VANILLA BUTTERCREAM FROSTING; frost cupcakes. Garnish with
blueberries
and strawberries. About 2-1/2 dozen cupcakes.
VANILLA BUTTERCREAM FROSTING: In medium bowl, beat 5 tablespoons softened
butter or
margarine until creamy. Gradually add 4 cups powdered sugar, 1/4 cup milk
and 1 teaspoon vanilla
extract, beating until of spreading consistency. About 2 cups frosting.
Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may
be reprinted
courtesy of the Hershey Recipes.
Copyright © 1995 Hershey Foods Corporation
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Vicki,La (10:29:07 pm) : ST. PATRICK'S CHOCOLATE CLOVER CUPCAKES
1-2/3 cups all-purpose flour
1-1/2 cups sugar
1/2 cup Hershey's Cocoa
1-1/2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 cup shortening
2 eggs
1-1/2 cups buttermilk or sour milk*
1 teaspoon vanilla extract
ONE-BOWL BUTTERCREAM FROSTING (recipe follows)
Garnish with decorative clover candies
Heat oven to 350ƒF. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. In large bowl, stir together flour, sugar, cocoa, baking soda, salt and baking powder. Add shortening, eggs, buttermilk and vanilla; beat on low speed of electric mixer 1 minute, scraping sides of bowl frequently. Beat on high speed 3 minutes or until batter is well blended. Fill muffin cups 1/2 full with batter. Bake 15 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely. Frost with ONE-BOWL BUTTERCREAM FROSTING. Garnish with decorative clovers. About 3 dozen cupcakes.
* To sour milk: use 4-1/2 teaspoons white vinegar plus milk to equal 1-1/2 cups.
ONE-BOWL BUTTERCREAM FROSTING
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup Hershey's Cocoa
1/3 cup milk
1 teaspoon vanilla extract
In medium bowl, beat butter. Gradually add powdered sugar and cocoa
alternately with milk, beating to spreading consistency. Stir in vanilla. About 2 cups frosting.
NUTRITIONAL INFORMATION PER SERVING = 1 CUPCAKE
150 Calories (45 Calories from Fat)
5 g Total Fat (1.5 g Saturated Fat)
10 mg Cholesterol
160 mg Sodium
25 mg Calcium (2% Daily Value)
23 g Total Carbohydrates
2 g Protein
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Vicki,La (10:30:44 pm) : MOUNDS CHOCOLATE CUPCAKES
COCONUT FILLING (recipe follows)
3 cups all-purpose flour
2 cups sugar
2/3 cup Hershey's Cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2/3 cup vegetable oil
2 tablespoons white vinegar
2 teapoons vanilla extract
Prepare COCONUT FILLING. Heat oven to 350ƒF. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. In large bowl, stir together flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla; beat on medium speed of electric mixer 2 minutes. Fill muffin cups 2/3 full with batter. Spoon 1 level tablespoon FILLING into center of each cupcake. Bake 20 to 25 minutes or until wooden pick inserted in cake portion comes out clean. Remove from pan to wire rack. Cool completely. About 2-1/2 dozen cupcakes.
COCONUT FILLING
1 package (8 oz.) cream cheese, softened
1/3 cup sugar
1 egg
1/2 teaspoon almond extract
1/8 teaspoon salt
1 cup Mounds Sweetened Coconut Flakes
In small bowl, beat cream cheese, sugar, egg, almond extract and salt until smooth and creamy. Stir in coconut.
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Betsy, NY (10:41:42 pm) :
From: hilbrich@antares.cloudnet.com (WB or CM Hilbrich)
Newsgroups: rec.food.baking
At least one acceptable form of a Muffin is a cake in small quanities,
so here is the Zucchni Chocolate Cake, which I am sure could be poured
into muffin cups.....
Subject: Zucchini Chocolate Cake
1/4 cup butter
1/2 cup vegetable oil
1 3/4 cups sugar
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk
2 1/2 cups flour
4 tablespoons cocoa
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon cloves
2 cups grated zucchini
1/4 cup chocolate chips
Cream butter, oil, sugar, eggs, vanilla and buttermilk. Sift dry ingredients
and add to creamed mixture. Mix in zucchini and chocolate chips. Bake in
a greased and floured bundt pan or a 9X13 pan at 325 for 45 minutes.
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Betsy, NY (10:45:04 pm) :
From: JW (no-spam@primary.net)
Newsgroups: rec.food.baking
Cappuccino Chip Muffins
Recipe By : adapted from Mostly Muffins
Serving Size : 12
2 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1 tablespoon instant espresso coffee powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup milk
1/2 cup lightly salted butter or margarine -- melted and
cooled
1 egg -- lightly beaten
1 teaspoon vanilla
3/4 cup semisweet chocolate mini-chips
Preheat oven to 375ƒF. Lightly spray 12-cup muffin pan with nonstick
cooking spray.
In a large bowl, stir together flour, sugar, baking powder, espresso
coffee powder, salt and cinnamon. In another bowl, stir together milk,
butter, egg and vanilla until blended. Make a well in center of dry
ingredients; add milk mixture and stir just to combine. Stir in chips.
Spoon batter into prepared muffin cups; bake 15 to 20 minutes or until
muffins test done. (If using a muffin scoop, use approximately 1-1/2 muffin
scoops of batter for each muffin; the batter does not rise very much.)
Remove muffin tin to wire rack. Cool 5 minutes before removing muffins
from cups; finish cooling on rack. Serve warm or cool completely and store
in an airtight container at room temperature.
Makes 12 muffins. These muffins freeze well.
- - - - - - - - - - - - - - - - - -
NOTES : The original recipe called for 2 teaspoons of instant espresso
coffee powder and 1/2 teaspoon of ground cinnamon. I think the muffins
taste better with a little more of these ingredients. -jlw
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Betsy, NY (10:58:59 pm) :
DOUBLE FUDGE MUFFINS
5 oz semisweet chocolate, coarsely chopped
2 oz unsweetened chocolate, coarsely chopped
1/3 cup butter
3/4 cup sour cream
2/3 cup firmly packed brown sugar
1/4 cup light corn syrup
1 egg, room temperature
1 1/4 tsp vanilla
1 1/2 cup all purpose flour
1 tsp baking soda
1/4 tsp salt
5 oz semisweet chocolate, cut into 1/3 inch pieces OR
1 cup semisweet chocolate chips
Bon Appetit's Gifts From The Recipe.
Preheat oven to 400 degrees F. Generously grease 2 1/2 muffin
cups or line with foil baking cups. Melt first 3 ingredients in
medium bowl set over saucepan of barely simmering water. Stir until
smooth. Cool slightly.
Whisk sour cream, sugar, corn syrup, egg and vanill into
chocolate. Mix flour, baking soda, and salt in large bowl. Mix in 1
cup chopped chocolate. Make well in center of dry ingredients. Add
chocolate mixture to well; stir into dry ingredients until just
blended (batter will be lumpy). Spoon batter into prepared cups,
filling each 3/4 cup full. Bake muffins until tester inserted in
center comes out moist and almost clean, about 20 minutes. Cool 5
minutes. Serve warm. Makes about 16.
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Betsy, NY (11:01:17 pm) :
FOUR-CHIP DOUBLE-NUT MUFFINS
2 cups flour
1/2 cup firmly packed light-brown sugar
2 tsp baking powder
1/2 tsp salt
2/3 cup milk
2 lightly beaten eggs
1 tsp vanilla
1/2 cup melted & cooled lightly salted butter or margarine
1/2 cup semisweet chocolate chips
1/2 cup milk-chocolate chips
1/2 cup butterscotch chips
1/2 cup peanut butter chips
1/3 cup chopped walnuts
1/3 cup chopped pecans
Preheat oven to 400oF, prepare pans. In a bowl mix the first four
ingredients, in another bowl mix the next four. Add the dry mix to the wet
mix until just combined. Stir in chips & nuts. Spoon in pans & bake for
15-20
mins or until done. Makes 12. These muffins freeze well.
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