Mix together flour, baking powder and chocolate chips. Cream butter
and sugar. Add vanilla and orange zest. In two additions alternately
add the dry ingredients and the milk. Fold in raspberries. Bake at 375
degrees for 25-30 minutes.
Heat oven to 350 degrees. Put almonds on a baking sheet or pie pan
and bake about 5 min., just until lightly browned. Grease muffin cups
or line with muffin papers. Thoroughly mix flour, sugar, spice, baking
soda, baking powder, and salt in a large bowl. Break eggs into another
bowl. Add pumpkin and butter to eggs and whisk until well-blended.
Stir in chocolate chips and almonds. Pour over dry ingredients and fold
in just until moistened. Scoop into tins and bake 20-25 minutes.
Preheat oven to 350 degrees F. In a large mixing bowl, combine
peanut butter and melted butter; stir until well blended. Mix in sugar,
eggs, and vanilla. Combine flour with baking powder and baking soda.
Add to peanut butter mixture along with milk and chocolate chips. Stir
just until combined.
Spoon batter into 12 paper-lined 2 1/2- to 3-inch muffin tins. Bake 20
to 25 mins, or until muffins spring back when lightly touched in center.
Serve warm or at room temperature.
Mix semisweet chocolate, baking chocolate, and margarine together;
melt carefully in microwave or over simmering water in double boiler.
Allow to cool to lukewarm. Mix sour cream, sugar, corn syrup, egg and
vanilla. Blend with melted chocolates. Blend flour, soda and salt; add
the chocolate mixture and blend very well. Add the chocolate chips.
Pour batter into 12 paper-lined or greased muffin tins. Bake in
preheated 400-degree oven for about 20 minutes. Remove from
muffin tins and allow to cool on wire racks.
Mix dry and wet ingreds separately. Combine--will be lumpy. Stir in
chunks and nuts.
Bake in lined muffin cups 25-30 mins, until toothpick test passes, and
muffins are browned.
Chop the chocolate chips into small chips, (Or use the mini-chips).
Combine the flour, baking powder, salt and sugar. Beat the egg with
the milk and orange juice. Add the mixture to the dry ingredients and
continue to beat by hand for 1 minute. Stir in the chocolate chips,
walnuts and orange peel. Spoon into muffin tins that have been
sprayed with a non-stick coating, filling 2/3rds full. Bake at 35o
degrees for 15 to 20 minutes or until golden brown. Remove from the
tins and cool on a rack. Spread with a combination of 1/4 cup of
chocolate chips, 1 tb of margarine and 1 ts of corn syrup that has been
heated until the chips have melted and the mixture is well blended.
Heat oven to 400 degrees F.; line 12 medium muffin cups with paper
baking cups or grease bottoms only of muffin cups.
Beat milk, margarine and egg. Stir in remaining ingredients, all at
once, just until flour is moistened (batter will be lumpy). Fill muffin
cups about 2/3 full. Bake 18 to 20 minutes or until golden brown.
Preheat oven to 400 degrees F. Line 24 mini muffin cups with paper
liners.
In large bowl, combine flour, sugar, baking powder and salt. Add milk,
oil and egg substitute; stir just until combined. Stir in chocolate and
orange peel; mix just until combined.
Spoon batter evenly into prepared cups, filling each about two-thirds
full. Bake 12-15 minutes, until golden and toothpick inserted in center
comes out clean. Remove from pan; cool completely on rack.
Preheat oven to 350 degrees F. Line 1/2-cup muffin cups with foil
liners. Combine flour, sugar, and baking powder in large bowl. Make
well in center of flour mixture. In another bowl, mix milk, oil, eggs,
and orange peel. Stir milk mixture into dry ingredients (mixture will be
lumpy). Add chocolate chips to batter. Divide batter among muffin
cups. Bake muffins until tester inserted into center comes out clean,
about 20 minutes. Transfer muffins to rack. Serve warm or at room
temperature.
Heat oven to 375 degrees.
Mix flour, cappuccino, sugar, baking powder, cinnamon and salt in a
large bowl; set aside. Stir eggs, coffee, sour cream and melted butter
in a small bowl until well blended. Add to flour mixture; stir just until
moistened. Stir in chocolate chips. Spoon batter into greased or paper
lined muffin pans, filling each cup 2/3 full.
Bake 30 minutes or until toothpick inserted in center comes out clean.
Puree bananas, eggs, sugar, butter and vanilla until well blended. Add
flour, baking powder and cinnamon, mix until just blended. Fold in
chips. Spoon into well-greased muffin pans. Bake at 350F for 10
minutes.