Saturday, April 14, 2012

Instant Chocolate Chip Peanut Butter Cupcake-Muffins

If you're looking for healthy muffins try my popular carrot-zucchini muffins or the no sugar added variety.  The following "recipe" is a quick technique you can tweak to make lots of varieties: Peanut butter and jelly, white chocolate macadamia  nut, dulce de leche, carob or butterscotch chip... None of which are healthy, of course, but you can whip them up in a jiffy!  And, boy, are they good!  



1. Preheat oven to 350 F/ 180 C.

2. Fold together:
  • One box of pancake mix (whole wheat is fine)
  • The specified amount of water
  • About half a bag of chocolate chips (you can use more or even a different kind of chip)
  • About 3 large spoonfuls of peanut butter

Do not over mix!

3. Spoon batter into a muffin tray to fill up each cup about halfway.

4. Bake about 10-12 minutes until the tops are golden brown.

3 comments:

  1. OK, for those of us who never used "one box of pancake mix" how much is in the box? (This blog is called 'cooking OUTSIDE the box' isn't it???

    ReplyDelete
  2. LOL. Let me rephrase. Make your particular pancake mix or recipe according to the directions. Add whatever fun stuff you like, and bake in muffin tins.

    ReplyDelete
  3. Talking of peanut butter jelly, you might like this quote. Janet Evanovich Quote

    ReplyDelete

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