Chocolate Swirl Muffins Food

CHOCOLATE VANILLA SWIRL MUFFINS

Steps:

• Preheat oven to 375 °F/195°C. Line muffin pan with muffin liners.
• Melt the chocolate chips in the microwave in 30 sec intervals, mixing in between until fully melted. Set aside to cool down.
• To make the muffins
• Mix flour, baking powder, and salt in a large bowl.
• In a separate bowl whisk together sugar and eggs. Add the cream cheese, yogurt, oil, and vanilla, keep whisking until the mixture is pale and fluffy.
• Fold the wet ingredients into the dry ones, mix well.
• Pour the melted chocolate on top of muffin dough. With a wooden spoon swirl melted chocolate into batter.
• Spoon batter into prepared muffin tins, filling about ⅔ of each cup.
• Place them in the oven and bake for 18-20 minutes or until the toothpick inserted in the center comes out clean.
• Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.

CHOCOLATE SWIRL MUFFINS

Steps:

• Heat oven to 375° F, Generously grease 12-cup fluted tube cake pan.
• In 2-quart saucepan, cook all filling ingredients over medium-low heat 2 to 3 minutes, stirring constantly, until smooth.
• Remove 1/3 cup filing for glaze; set aside.
• Freeze remaining filling 15 minutes until thick like pudding.
• Meanwhile, in large bowl, stir together all cake ingredients.
• Spoon half the batter into pan.
• Remove filling from freezer, carefully spoon filling in center of batter to within 1/2-inch of pan edges.
• Spoon remaining batter over filling.
• Bake 50- 65 minutes or until top springs back when touched.
• Cool 15 minutes.
• Remove from pan to wire rack.
• Spoon reserved 1/3 cup filling on cake to glaze, (if too thick, microwave filling on High 10- 15 seconds using microwavable small bowl).
• Cool completely, about one hour.

CHOCOLATE SWIRL PB2 BANANA MUFFINS

Steps:

• Line eight muffin tins with paper/foil liners. Set aside.
• Preheat oven to 350 degrees.
• Mash bananas with a fork or blend in a food processor.
• Add oil, egg, milk, and vanilla. Whisk well.
• Add flour, sugar, salt, and baking soda and stir until just combined.
• Add oats and stir.
• Melt chocolate chips in microwave safe measuring cup for 30-45 seconds. Stir until smooth.
• Cool slightly, then add ½ of batter to measuring cup and stir until combined.
• Add PB2 to the remaining batter and mix well.
• Scoop 1 to 1-1/2 tablespoons of PB2 batter and 1 to 1-1/2 tablespoons of chocolate batter in a lined muffin tin.
• Swirl batters together with a toothpick.
• Repeat for remaining batter.
• Bake for 11-15 minutes or until toothpick inserted comes out clean.