Panera Chocolate Chip Muffie Recipes
LOW-FODMAP 'COPYCAT' PANERA CHOCOLATE CHIP MUFFIES (MUFFIN TOPS); GLUTEN-FREE, DAIRY-FREE
Easy and amazing recipe for low-FODMAP 'Copycat' Panera Chocolate Chip Muffie (muffin tops). Gluten-free and dairy-free!
Provided by Rachel Pauls Food
Categories Dessert
Yield 14 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 F Grease muffin top tin with vegetable shortening or spray Mix low-FODMAP flour, sugar, baking powder, baking soda, xanthan gum in large bowl In another medium bowl or large measuring cup, mix 7 tablespoons low-FODMAP milk and 1/2 cup oil Add eggs and vanilla to milk/oil mixture and beat together Place the liquids into the flour mixture and stir until just combined Fold in chocolate chipsScoop about 1/4 cup low-FODMAP muffin top batter into individual tins Bake about 13-18 minutes, will be light golden and puffed in the center my oven took 15 min for 1/4 cup size scoop, and I yielded 14 muffin tops Allow to sit about 5 minutes then transfer to a rack to cool
COPYCAT PANERA BREAD MUFFIE RECIPE
No need to hit up Panera for this popular baked treat. Our muffie recipe combines cookie and muffin flavors to deliver a quick and chocolatey treat you'll love.
Provided by Stephanie Rapone,Mashed Staff
Categories Dessert
Time 30m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 F and line two baking sheets with parchment paper or silicone baking mats
- In a large bowl, add the butter, oil, and sugar. Mix the batter with an electric mixer at high speed.
- Add the egg, vanilla, and beat, scraping down the sides of the bowl to incorporate.
- Add flour, salt, cinnamon, baking powder, baking soda, and beat to just incorporate; don't overmix.
- Add the milk and yogurt. Beat until incorporated. Stir in the chocolate chips with a spatula.
- Chill the batter for 15 to 20 minutes in the refrigerator.
- Use an ice cream scoop to scoop the batter onto the sheets. Make sure to have at least 3 to 4 inches between them. Bake for 10 to 15 minutes or until they start to brown on the edges and a toothpick comes out clean.
- Allow the muffins tops to cool for 10 minutes before enjoying.
Nutrition Facts : Calories 239 calories, Carbohydrate 28 g carbohydrates, Cholesterol 27 mg cholesterol, Fat 14 g fat, Fiber 1 g fiber, Protein 3 g protein, SaturatedFat 6 g saturated fat, ServingSize 0 g, Sodium 138 mg, Sugar 17 g, TransFat 0 g
IMPOSSIBLY HEALTHY CHOCOLATE CHIP MUFFIES
Impossible, you say. Low-fat cookies that don't taste like poop? (Low-sugar if you use Splenda, but I'm a naturalist. Still, the sugar is reduced quite a bit!) They're soft and chewy on the inside, but surprisingly crispy on the outside. You'll love the hint of banana flavor. Oh, and the title? At Panera Bread, they have muffies, which apparently is what you get when you cut the top off of the muffin. I think these cookies look and taste more like muffies.
Provided by Mrawrrrr
Categories Drop Cookies
Time 27m
Yield 36 cookies, 18 serving(s)
Number Of Ingredients 12
Steps:
- Mix flours and baking soda.
- In a larger, separate bowl, cream the remaining ingredients, leaving the oats for last. Freeze the remaining banana for a smoothie!
- Preheat oven to 375 degrees Farenheit.
- Add the flour mixture to the wet ingredients and stir until just moistened.
- Mix in the chocolate chips.
- Grease two cookie sheets and drop scoops of dough on the sheets; I end up with 18 cookies per sheet.
- Bake for 10-12 minutes.
- Enjoy!
Nutrition Facts : Calories 133.3, Fat 1.8, SaturatedFat 0.9, Cholesterol 0.5, Sodium 96.8, Carbohydrate 27.4, Fiber 1.5, Sugar 14.8, Protein 2.8
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