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Excellent, made as written except used minimuffin tin, baked for 15 minutes. Made approximately 36 muffins. Thanks!
This recipe churned out 36 of the most delicious muffins I've ever had the pleasure of eating! They were so good, in fact, that they inspired a review! I only made a couple of tweaks to the recipe, more out of necessity than anything else: I used only un-bleached white all-purpose flour and a 10 oz bag of mini chocolate chips which, in my opinion, were plenty. Their mini size also suited the muffins nicely. The first batch of muffins took the full 20 minutes in the oven, 24 minutes the next batch and 23 for the last. Two muffin-making tricks I used were room-temperature ingredients and placing a cookie sheet under the muffin pan. Apparently this last trick prevents your muffins from turning brown on the bottom; I had no brown-bottomed muffins to speak of! These muffins are on the sweet side, which I like, so if you want something less sweet try substituting chopped walnuts for the chocolate chips or go halves with each. in any case, I will definitely be making these again! Yum!
Excellent--am a Food Prep teacher & get a recipe very often from Foods.com--this one is scrumptious!!! Always test at home first & only change I made was adding 3/4 chopped walnuts.
Very good - I healthified this: only 1 C. sugar substitute (DH diabetic) and only 3 eggs, about 3/c chocolate chips, and 1/2 c oats and 1/2 c of oat bran instead of 1 C. of a/p flour. My teens said they were, nodding, "good". I loved them! Thanks for the idea!
These muffins were sooooo good and moist! I ended up adding a banana as well and cutting back a bit on the oil. If you are watching calories, I think you could cut back a bit on the chocolate chips as there were a lot in the muffins. My kids loved them (they thought they were carrot because of the colour!). Thanks for a great recipe!