1 small box chocolate instant pudding
3/4 cup water
3 eggs, beaten
1/4 cup applesauce
1/4 cup vegetable oil
1/4 tsp almond extract
3/4 cup chocolate chips, frozen
Preheat oven to 350 degrees.
Grease and flour muffin pan or line with paper liners. Mix together cake mix, pudding, water, eggs, applesauce, oil, and almond extract until smooth. Stir in chocolate chips. Fill cups 3/4 full.
Bake about 23-33 minutes or until done.
Does anyone know how to get the mushroom shaped muffins? You know, the big top on the smaller bottom, not domed like in the picture. Also, does anyone use a muffin top pan? IF so, do you like it?
Here are tips I found online; not sure if they will help or not.
ReplyDelete"For rounded tops on muffins grease only the bottom of the cup and halfway up the side of the cup."
"Muffin batter should be lumpy after stirring dry ingredients into wet ingredients. Stir just until moistened, so that muffins aren’t tough with peaked tops outside and air holes inside."
"Grease only bottoms of muffin cups with shortening for muffins with rounded tops and no ledges, or use paper muffin liners for reliable shapes and easy cleanup."
When I make muffins, I always use cupcake papers and I use spring-action ice cream scoops to scoop in the batter. Mine generally don't have the mushroom shaped top, but are nicely rounded on top without peaks or cracks.
Also, make sure to mix ingredients just until moistened, but I'm sure you already knew that tip. :)
I keep reading that the tops are the best part of the muffin, but I really can't tell any difference between the tops and bottoms.
That looks sooo incredibly chocolatey and I'm fighting a craving. I think I need to go bake something and fast! lol
ReplyDeleteAnnie thanks for the tips. Maybe I have been over mixing????
ReplyDeleteWendy... get to baking girl!
Oh Boy, do these look rich! YUM!
ReplyDeleteOh gosh my mouth is watering!
ReplyDeleteOh gosh my mouth is watering!
ReplyDeleteOh gosh my mouth is watering!
ReplyDelete