Double Chocolate Banana Muffins

Double Chocolate Banana Muffins
from: Taste of Home

Prep Time: 15 mins
Cook Time: 20 mins

So my friend Kelli recommended these muffins and they are oh soo good! And very rich. You can substitute applesauce for the oil, and I will probably use less chocolate chips the next time!

Ingredients

• 1-1/2 cups all-purpose flour
• 1 cup sugar
• 1/4 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1-1/3 cup mashed ripe bananas
• 1/3 cup vegetable oil
• 1 egg
• 1 cup (6 ounces) miniature semisweet chocolate chips

Directions

In a large bowl, combine the first six ingredients. In a small bowl, combine bananas, oil and egg; stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until muffins test done. Yield: about 1 dozen.

Raspberry-White Chocolate Muffins

Raspberry-White Chocolate Muffins
from: Betty Crocker website

So my mother-in-law makes these a lot, and they are really good. The other day I made a double batch and Jon ate a dozen on his own! They are very good...

1	egg
2	cups Original Bisquick® mix
2/3	cup milk
1/2	cup white baking chips
1/3	cup sugar
2	tablespoons vegetable oil
1	cup raspberries

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1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.
2. Beat egg slightly in medium bowl. Stir in remaining ingredients except raspberries just until moistened. Gently stir in raspberries. Divide batter evenly among cups.
3. Bake 15 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan.

Sooo good muffins!

Cream Cheese Carrot Muffins
From: Brenda Miskin

This is such a great muffin mix, that really tastes more like pumpkin...even Jon liked it after he found the carrot specks in it! Makes 12 muffins.

Muffin Batter:
1 can (15 oz) sliced carrots, drained
1 3/4 C flour
1 C sugar
1 1/4 t baking soda
1/2 t EACH salt and cinnamon
1/8 t EACH allspice, cloves, and nutmeg
1 egg
1/3 C oil

Filling:
1 pkg (8oz) cream cheese, softened
1 egg
1/4 C sugar

Directions:
Blend carrots until smooth. Add remaining ingredients. (Not filling). Grease muffin cups. Fill 1/3 full.

In a small bowl beat the filling ingredients until smooth.

Drop tablespoon of filling into center of each muffin. Top with remaining muffin batter.

Bake at 350 degrees for 20-25 minutes.