Panera Chocolate Chip Muffie Food

COPYCAT PANERA BREAD MUFFIE RECIPE

Steps:

• Preheat oven to 350 F and line two baking sheets with parchment paper or silicone baking mats
• In a large bowl, add the butter, oil, and sugar. Mix the batter with an electric mixer at high speed.
• Add the egg, vanilla, and beat, scraping down the sides of the bowl to incorporate.
• Add flour, salt, cinnamon, baking powder, baking soda, and beat to just incorporate; don't overmix.
• Add the milk and yogurt. Beat until incorporated. Stir in the chocolate chips with a spatula.
• Chill the batter for 15 to 20 minutes in the refrigerator.
• Use an ice cream scoop to scoop the batter onto the sheets. Make sure to have at least 3 to 4 inches between them. Bake for 10 to 15 minutes or until they start to brown on the edges and a toothpick comes out clean.
• Allow the muffins tops to cool for 10 minutes before enjoying.

LOW-FODMAP 'COPYCAT' PANERA CHOCOLATE CHIP MUFFIES (MUFFIN TOPS); GLUTEN-FREE, DAIRY-FREE

Steps:

• Preheat oven to 350 F Grease muffin top tin with vegetable shortening or spray Mix low-FODMAP flour, sugar, baking powder, baking soda, xanthan gum in large bowl In another medium bowl or large measuring cup, mix 7 tablespoons low-FODMAP milk and 1/2 cup oil Add eggs and vanilla to milk/oil mixture and beat together Place the liquids into the flour mixture and stir until just combined Fold in chocolate chipsScoop about 1/4 cup low-FODMAP muffin top batter into individual tins Bake about 13-18 minutes, will be light golden and puffed in the center my oven took 15 min for 1/4 cup size scoop, and I yielded 14 muffin tops Allow to sit about 5 minutes then transfer to a rack to cool

PANERA CHOCOLATE CHIP MUFFIE RECIPE

Steps:

• Prepare two baking sheets with parchment paper or silicone baking mats if you have them
• Measure the butter and sugar into a large mixing bowl. Using an electric mixer, cream the butter and sugar at high speed until creamy.
• Add the egg, vanilla, and continue to mix
• In a separate bowl, add in the dry ingredients - all purpose flour, salt, ground cinnamon, baking powder and baking soda, and combine by hand - use a large wooden spoon or spatula, but be careful not to overmix.
• Mix in the milk and sour cream, until they are incorporated into the muffin batter
• The last step is to add the mini chocolate chips and mix in gently.
• Chill the batter for 20 to 25 minutes in the refrigerator.( I put the batter back into the refrigerator during baking)
• Use a cookie or ice cream scoop to scoop the batter onto the sheets.
• Keep about 2 - 3 inches between the muffies as they will spread while baking.
• Bake 10 to 15 minutes until golden. I found that 15 minutes exactly was the right time for my chocolate chip muffies, but your oven might need less or more. Start with 10 minutes and then add time if needed.
• Place the muffin tops on a cookie rack to cool, and pop the next tray into the oven!

IMPOSSIBLY HEALTHY CHOCOLATE CHIP MUFFIES

Steps:

• Mix flours and baking soda.
• In a larger, separate bowl, cream the remaining ingredients, leaving the oats for last. Freeze the remaining banana for a smoothie!
• Preheat oven to 375 degrees Farenheit.
• Add the flour mixture to the wet ingredients and stir until just moistened.
• Mix in the chocolate chips.
• Grease two cookie sheets and drop scoops of dough on the sheets; I end up with 18 cookies per sheet.
• Bake for 10-12 minutes.
• Enjoy!