Chocolate Chocolate Chip Bran Muffins Recipes

CHOCOLATE CHOCOLATE CHIP BRAN MUFFINS

Steps:

• Combine dry ingredients.
• Make well in center and add remaining ingredients.
• Mix to just wet.
• Fill muffin tins to just under full.
• Bake for 20 minutes at 350.

CHOCOLATE CHIP BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F. Grease 8 muffin pans and set aside.
• Whisk together the flour, baking powder and salt and set aside.*reserve one tablespoon of the flour for later.
• Add the bran to the milk and set aside.
• In the bowl of you electric mixer, beat the butter and brown sugar on high speed for about 3 minutes. Add the egg and continue to mix for another 2 minutes. Add the flour mixture and mix on a low speed until combine. Add the bran mixture and stir until just combined.
• Toss the chocolate chips in the reserved one tablespoon of flour. Add the chocolate chips to the batter and stir until they are just mixed in.
• Pour evenly into prepared muffin tins. Bake for 15 - 20 minutes. Muffins will be done with a toothpick inserted into the center comes out clean. Remove from oven and cool on a wire rack.

6 WEEK CHOCOLATE CHIP BRAN MUFFINS

Steps:

• Preheat oven to 400°F, while combining ingredients. Grease muffin tins, or use paper muffin cups or silicone. (I love my silicone cups).
• Mix dry ingredients in very large bowl. Make well in dry ingredients.
• Mix wet ingredients in separate bowl. Incorporate wet ingredients into the well of dry ingredients - stirring until just moistened.
• Fill muffin cups and bake 18-22 minutes.
• Remaining batter can be stored in the refrigerator for up to 6 weeks. I love to make these fresh every day for the kids or take them into work.

CHOCOLATE CHOCOLATE-CHIP MUFFINS

Steps:

• Preheat the oven to 400 degrees F.
• Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. Spoon into the prepared muffin cases. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.

CHOCOLATE CHIP BRAN MUFFINS

Steps:

• In a bowl, combine the flour, oats, sugar, baking soda and salt; set aside. In a large bowl, beat the peanut butter and oil until combine. Beat in the eggs and buttermilk, Stir into the dry ingredients just until moistened. Fold in the cereal and chocolate chips., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 14-17 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

CHOCOLATE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F.
• Line the muffin tin with paper liners and lightly coat with cooking spray. (This may seem like overkill, but otherwise the muffins will stick.)
• Whisk the flour, cocoa, baking powder, baking soda and salt in a medium bowl. In another medium bowl, lightly whisk the eggs, then whisk in the butter, brown sugar, milk, oil and vanilla.
• Quickly fold the wet ingredients into the dry with a rubber spatula. Just before the batter comes together, fold in the chocolate chips¿don¿t mix the batter too much or the muffins will be tough. Divide the batter among the muffin cups (1/4 cup of batter per muffin). Bake until a tester inserted in the center comes out clean, about 25 minutes. Turn the muffins out of the tins, cool on a rack. Serve slightly warm with jam.

CHOCOLATE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 400 degrees F (205 degrees C). Line 12 muffin cups with papers.
• In a small saucepan over low heat, melt the semisweet chocolate together with the butter. Let stand until cooled, about 10 minutes.
• Lightly beat the egg. In a small bowl, stir together the chocolate-butter mixture with the buttermilk, sugar, egg, and vanilla, until blended well.
• In a large bowl, stir together flour, soda, and salt. Make a hole in the center of the dry ingredients, pour in the chocolate mixture, and stir until just combined. Stir in the mini chocolate chips. Spoon the batter into the lined muffin cups.
• Bake at 400 degrees F (205 degrees C) for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin tin from oven and let stand at least 5 minutes, before removing the muffins and letting them cool on a wire rack. Serve warm or cooled; can be frozen as well.

CHOCOLATE CHIP BRAN MUFFINS

Steps:

• Combine flour, oats, sugar, baking soda and salt; set aside.
• Beat peanut butter and oil until combined. Beat in the eggs and buttermilk. Stir into the dry ingredients just until moistened. Fold in the cereal and chocolate chips.
• Fill greased or paper-lined muffin cups 2/3 full.
• Bake at 400°F for 14-17 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

CHOCOLATE BRAN MUFFINS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses. Combine the dry ingredients. Combine eggs and buttermilk; add to creamed mixture alternately with dry ingredients and mix well. Stir in chocolate chips., Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks.