Dolly Madison Double Chocolate Chip Mega Muffins Food

DOUBLE CHOCOLATE CHIP MUFFINS

Double Chocolate Chip Muffins image

Stir chocolate chips into chocolate batter for a muffin that's twice as nice.

Provided by Food Network Kitchen

Time 1h5m

Yield 12 muffins

Number Of Ingredients 12

Ingredients

1 1/4 cups all-purpose flour (see Cook's Note)
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup bittersweet chocolate chips
3/4 cup milk
1/2 cup packed light brown sugar
4 tablespoons unsalted butter, melted
1 tablespoon vegetable oil
2 teaspoons pure vanilla extract
2 large eggs

Steps:

Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Stir in the chocolate chips. In a medium bowl, whisk together the milk, brown sugar, butter, oil, vanilla and eggs until smooth.
Quickly fold the milk mixture into the flour mixture with a rubber spatula. Divide the batter evenly among the prepared muffin cups. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Transfer the muffins from the pan to a wire rack to cool.

DOUBLE CHOCOLATE CHIP MEGA MUFFINS

Double Chocolate Chip Mega Muffins image

Make and share this Double Chocolate Chip Mega Muffins recipe from Food.com.

Provided by lisar

Categories Quick Breads

Time 30m

Yield 12-18 muffins

Number Of Ingredients 7

Ingredients

1 (18 ounce) package fudge cake mix
1 (3 ounce) package chocolate instant pudding
3/4 cup water
4 eggs, beaten
1/2 cup vegetable oil
1 cup mini chocolate chip (Frozen keep them in your freezer.)
1/4 teaspoon almond extract

Steps:

Mix cake mix, pudding, water, eggs, oil, and almond extract until smooth.
Stir in chocolate chips last, blend through.
Fill muffin cups 3/4 full and bake in preheated oven at 350 degrees between 25-35 minutes until done, but do not over cook.
This will depend on the size of the muffin cups used.
This recipe will make 1 jumbo pan (6) and 1 regular size (6) or 12 to 18 regular size muffins.

Nutrition Facts : Calories 382.6, Fat 21.8, SaturatedFat 5.7, Cholesterol 62, Sodium 478.2, Carbohydrate 46.7, Fiber 2.1, Sugar 29, Protein 5.4

DOLLY MADISON MUFFINS

Dolly Madison Muffins image

I haven't tried these but I liked the idea that you make the batter, keep it in the refrigerator, and bake only as many as you want.

Provided by Stacia in MI

Categories Breads

Time 30m

Yield 4-5 dozen, 48-72 serving(s)

Number Of Ingredients 8

Ingredients

4 eggs, beaten
2 1/2 cups sugar
1 cup vegetable oil
1 tablespoon cinnamon
5 teaspoons baking soda
5 cups flour
1 quart buttermilk (Add the flour and buttermilk alternately)
6 cups Raisin Bran cereal (the cheapest is okay)

Steps:

Mix all ingredients together in very large bowl.
Let the batter stand in refrigerator for at least 24 hours before baking.
The batter keeps for 4 weeks.
Bake for 20 minutes in a 400 degree Fahrenheit oven.

Nutrition Facts : Calories 166.8, Fat 5.5, SaturatedFat 0.9, Cholesterol 18.4, Sodium 203.9, Carbohydrate 27.3, Fiber 1.3, Sugar 13.9, Protein 3.2

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