Recipe - Quick Chocolate Banana Muffins

2 ounce Unsweetened chocolate
1 cup Buttermilk*
1/3 cup Oil
1 pack Pillsbury banana quick bread
mix
One fourth cup Unsweetened cocoa
1 cup Semisweet chocolate chips
2 Eggs; slightly beaten

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.

In large bowl, combine quick 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.

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.

14 muffins

TIPS: * To substitute for buttermilk, use 1 tablespoon vinegar or lemon
juice plus milk to make 1 cup. ** Muffins can be baked in 48 miniature
muffin cups. Prepare as directed above. Bake at 375 F. for 10 to 14
minutes.

HIGH ALTITUDE Above 3500 Feet: No change.

Copyright 1997 The Pillsbury Company

Notes: Ready in 40 minutes

Busted by Barb at Possum Kingdom Lake Texas

Recipe by: Pillsbury Solutions, December 07, 1997

Posted to MCRecipe Digest V1 #948 by "abprice@wf.net" abprice@wf.net on
Dec 7, 1997