- 1/4 cup brown sugar
- 1 tsp cinnamon
- 2/3 cup sugar
- 1 tbsp butter
- 1/2 cup canola oil
- 1 egg
- 2 cups flour
- 1tbsp baking powder
- 1/4 tsp salt
- 3/4 cup milk
- 1/2 cup chocolate chips
- Preheat the oven to 400 F. Grease a jumbo muffin tin.
- Combine the brown sugar, 1 tbsp butter, melted, and the cinnamon. Mix well and set aside.
- In another bowl, combine the oil with 2/3 cup sugar. Stir in the egg and beat well.
- Combine the flour, baking powder, and salt.
- Add to the butter mixture, alternating with pouring in the milk. Blend well. Fold in the chocolate chips.
- Spoon into the muffin tin and then sprinkle with the reserved cinnamon topping.
- Bake for about 20 minutes.
- Serve.
- 1/2 cup butter, softened
- 3/4 cup brown sugar, lightly packed
- 1 egg, lightly beaten
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup bran
- 1 cup sour cream
- 1 tsp vanilla
- 3/4 cup chocolate chips
- Preheat the oven to 375F.
- Cream the butter with the sugar and the egg. Add the remaining ingredients, blending well.
- Spoon the batter into a non-stick muffin tray. Bake for 20 to 25 minutes. Serve.
- 2tbsp very strong coffee, cooled
- 1 egg
- 1/4 cup canola oil
- 1 cup milk
- 1 tsp vanilla
- 1 1/2 cups flour
- 1/2 cup sugar
- 3 tbsp cocoa
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sliced almonds
- Preheat the oven to 400 F.
- Line a muffin tray with cups and spray with oil.
- Combine the coffee,the egg, and the canola oil.
- Add the milk and the vanilla.
- Mix in the flour, sugar, cocoa, baking powder, soda, salt and almonds.
- Spoon equally into a muffin tray.
- Bake for about 22 to 25 minutes or until done.
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