Yield: 14 Servings
|2 ounces||Unsweetened chocolate|
|1 pack||Pillsbury banana quick bread mix|
|¼ cup||Unsweetened cocoa|
|1 cup||Semi-sweet chocolate chips|
|2 \N||Eggs; slightly beaten|
Heat oven to 400 F. Grease 14 muffin cups or line with paper baking cups.** In small saucepan over low heat, melt unsweetened chocolate, stirring constantly. Stir in 3 tablespoons of the buttermilk and 1 tablespoon of the oil; blend well.
In large bowl, combine quick bread mix and cocoa; mix well. Add remaining buttermilk, remaining oil, chocolate mixture, chocolate chips and eggs.
Stir just until dry ingredients are moistened. Spoon batter into greased muffin cups.
Bake at 400 F. for 18 to 22 minutes or until tops spring back when lightly touched. Immediately remove from muffin cups. Serve warm or cool.
TIPS: * To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to make 1 cup. ** Muffins can be baked in 48 miniature muffin cups. Prepare as directed above. Bake at 375 F. for 10 to 14 minutes.
HIGH ALTITUDE - Above 3500 Feet: No change.
Copyright 1997 The Pillsbury Company Notes: Ready in 40 minutes
Busted by Barb at Possum Kingdom Lake Texas Recipe by: Pillsbury Solutions, December 07, 1997 Posted to MC-Recipe Digest V1 #948 by "abprice@..." <abprice@...> on Dec 7, 1997