Serves: 12
1. Heat oven to 400°. Grease bottoms only of 12 medium muffin cups, 2 1/2 X 1 1/4 inches, or line with paper baking cups.
2. Beat milk, butter and egg in large bowl with fork or wire whisk. Stir in remaining ingredients just until flour is moistened. Divide batter evenly among muffin cups (about 2/3 full).
3. Bake 18 to 20 minutes or until golden brown. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to wire rack if baked in paper baking cups, immediately remove from pan to wire rack. Serve warm if desired.
*Spreads with at least 65% vegetable oil can be used.
**If using self-rising flour, omit baking powder and salt.
NUTRITION FACTS: 1 Muffin Calories 205 (Calories from Fat 90) Fat 10g (Saturated 4g) Cholesterol 30mg Sodium 340mg Carbohydrate 26g (Dietary Fiber 1g) Protein 4g % DAILY VALUE: Vitamin A 4% Vitamin C 0% Calcium 8% Iron 8% DIET EXCHANGES: 1 Starch 1 Fruit 1 1/2 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chocolate Chip Muffins recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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