Who needs bakery muffins when you can enjoy warm-from-the-oven, easy-mix muffins? They are so tasty!
box Betty Crocker™ banana nut muffin mix
tablespoons vegetable oil
cup semisweet chocolate chips
cup packed brown sugar
tablespoon butter or margarine, softened
Heat oven to 400ºF. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
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).
In small bowl, stir together brown sugar and butter; sprinkle over batter in each cup.
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 PER SERVING
Serving Size: 1 Muffin
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.