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Chocolate Chip Fudge Muffin Mix

Course Breakfast
Cuisine American
Keyword chocolate carrot muffins, chocolate chip muffin mix, fudge muffins, homemade muffin mix
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 muffins
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

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.