Chocolate Chip Fudge Muffin Mix
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Fudgy chocolate muffins made from the A-B-C muffin base mix with cocoa, grated carrots and mini chocolate chips. The recipe makes 24 regular muffins or 12 extra-large.
Ingredients
- 4 eggs
- 3 tsp vanilla
- 2 cups water
- 1 cup oil
- 5-1/2 cups A-B-C Muffin Mix
- 2 cups grated carrots
- 1-1/2 cups cocoa
- 1/2 cup sugar
- 3 cups mini chocolate chips
Equipment
- mixing bowl
- whisk
- muffin pan
Directions
- Heat the oven to 350°F and line or grease the muffin tins.
- Whisk the eggs, vanilla, water, and oil together in a large bowl.
- Add the muffin mix, carrots, cocoa, sugar, and chocolate chips.
- Mix only until blended; the batter should stay a little lumpy.
- Spoon the batter into the cups, filling each about 3/4 full.
- Bake for 18 to 20 minutes, until golden brown.
- Let cool briefly in the pan, then finish on a wire rack.
Notes
Uses the A-B-C Muffin Base Mix (store base in a cool, dry place, use within 6 months). Muffins airtight at room temperature up to 2 days, refrigerated up to 4 days, frozen up to 3 months; reheat frozen on high about 30 seconds.
Nutrition
Serving: 80g | Calories: 313kcal | Carbohydrates: 39g | Protein: 5.2g | Fat: 18g | Saturated Fat: 5.9g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 292mg | Potassium: 220mg | Fiber: 3.5g | Sugar: 20g | Vitamin A: 1576IU | Vitamin C: 0.5mg | Calcium: 105mg | Iron: 2.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for 24 muffins; oil counted as vegetable oil, A-B-C Muffin Mix counted as baking mix (as complete pancake/baking mix), cocoa counted as unsweetened cocoa, mini chocolate chips counted as semisweet chocolate. Brands and portions vary, so use it only as an approximation.
