Big Bad Chocolate Muffins
Makes about 28 muffins.
A rich way to start your morning, a satisfying addition to your afternoon coffee, or a post-dinner dessert. However you choose to eat it, you'll enjoy it.
Source: Cupcakes! From the Cake Mix Doctor
28 muffin/cupcake liners
1 pkg. (18.25 oz.) chocolate cake mix
1 pkg. instant chocolate pudding mix
1 container (6 oz.) low-fat vanilla yogurt
3/4 c. water
1/2 c. vegetable oil
3 large eggs
2 c. semisweet chocolate chips (1 "regular" size bag)
Preheat oven to 400 degrees.
Line muffin tin with liners.
Place cake mix and pudding mix in a large bowl; mix together and make a well in the center. Place the yogurt, water, oil, and eggs in a small mixing bowl and stir with a fork to break up the egg yolks. Pour the yogurt mixture into the well of the muffin mix. Stir the wet and dry ingredients together with a wooden spoon to just combine, about 30 strokes. Fold in the chocolate chips and stir another 10 strokes until just combined.
Spoon batter into each prepared muffin cup, filling it about three quarters of the way full. Bake for about 20 minutes.
Cool on a wire rack.
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