Ingredients Jump to Instructions ↓

  1. 2 oz. unsweetened chocolate

  2. 1 cup buttermilk*

  3. 1/3 cup oil

  4. 1 (14-oz.) pkg. banana quick bread mix

  5. 1/4 cup unsweetened cocoa

  6. 1 (6-oz.) pkg. (1 cup) semi-sweet chocolate chips

  7. 2 eggs, slightly beaten

Instructions Jump to Ingredients ↑

  1. Heat oven to 400°F. Grease 14 muffin cups or line with paper baking cups.** In small saucepan over low heat, melt unsweetened chocolate, stirring constantly. Stir in 3 tablespoons of the buttermilk and 1 tablespoon of the oil; blend well.

  2. In large bowl, combine bread mix and cocoa; mix well. Add remaining buttermilk, remaining oil, chocolate mixture, chocolate chips and eggs. Stir just until dry ingredients are moistened. Spoon batter into greased muffin cups.

  3. Bake at 400°F. for 18 to 22 minutes or until tops spring back when lightly touched. Immediately remove from muffin cups. Serve warm or cool.

  4. * To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to make 1 cup.

  5. ** Muffins can be baked in 48 miniature muffin cups. Prepare as directed above. Bake at 375°F. for 10 to 14 minutes.

  6. Many of these foods lose quality when refrigerated but acutally freeze well. Bake as directed and cool completely, then freeze in an airtight container or wrapper. Before serving, allow them to thaw at room temperature, slightly unwrapped, for 2 to 3 hours. Serve warm or at room temperature. To reheat, wrap them in foil and heat at 350°F. for 10 to 15 minutes or until warmed through. Or, wrap in paper towels and microwave briefly.

  7. High Altitude (3500-6500 ft)

  8. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Muffin)

  9. Calories 270 (Calories from Fat 120),


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