This year, my Carrie has decided to try baking. She’s been making muffins for a while now, and these have been absolutely wonderful. They’re never around long enough for pictures!

Jumbo Double Chocolate Fudge Muffins

Ingredients

1 Betty Crocker Supermoist Chocolate Fudge Cake Mix
1/2 c chocolate milk
1/3 c oil
3/4 c sour cream
3 eggs
1 tbsp powdered sugar (or flour if prefered)
2 c semi-sweet chocolate chips

Directions

Preheat oven to 350*. Generously grease AND flour 6 count jumbo muffin tin. Just using spray isn’t quite good enough, so I suggest lard & flour.

Mix first five ingredients by spoon first, then with electric mixer on cake or high setting, for 1 minute. Toss the chocolate chips in powdered sugar or flour, shake off excess and fold into batter.

Spoon batter into muffin tin, fill just over 3/4 full.

For a moister muffin, bake for 20-30 minutes, until the muffin has some spring-back when touched in the center. For a more cakey muffin, bake until toothpick inserted in the middle comes out clean.

Banana Mint Chocolate Chip Muffins

Ingredients

1 1/2 c flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 c white sugar
1/3 c melted butter
1 lg egg
3-4 lg bananas, mashed
1 1/2 c mint chocolate chips

Directions

Preheat oven to 350*. Generously grease & flour 6 count jumbo muffin tin. Blend flour, baking powder, baking soda and salt in one bowl.

In a second bowl, combine bananas, sugar and egg, then beat in the melted butter. Fold in the dry mixture and the chocolate chips. Fill muffin tin just over 3/4 full.

Bake for 25-30 minutes, until the muffin has some spring-back, or a toothpick comes out clean.

Less time for regular-size muffins.

You can switch the mint chocolate chips for peanut butter chips, and they’re just as delicious!

Hope you enjoy them as much as we have!
<3 JL