| 1 | box Betty Crocker® banana nut muffin mix |
| 2/3 | cup milk |
| 2 | tablespoons vegetable oil |
| 1 | egg |
| 1/2 | cup semisweet chocolate chips |
| 1/3 | cup packed brown sugar |
| 1 | tablespoon butter or margarine, softened |
| 1. | Heat oven to 400ºF. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups. |
| 2. | In medium bowl, stir Muffin Mix, Walnuts, milk, oil, egg and chocolate chips just until blended. Divide batter among muffin cups (each about two-thirds full). |
| 3. | In small bowl, stir together brown sugar and butter; sprinkle over batter in each cup. |
| 4. | Bake 17 to 21 minutes or until golden brown and tops spring back when lightly touched. Cool 5 minutes (if you did not use paper baking cups, run knife around edges of cups before removing); remove from pan. |
|
| Take the guesswork out of filling muffin cups by using a spring-handled ice-cream scoop! Scoops marked with a No. 20 or 24 work well for muffin batter. |
Nutrition Information:
250 ( 90); 10g ( 3g, 1/2g); 20mg; 250mg; 38g ( 1g, 23g); 4g 0%; 0%; 4%; 8% 1 ; 1 1/2 ; 0 ; 2 2 1/2