Instant Chocolate Chip Muffins | Pressure Cooker Baked Chocolate Chip Muffins
- 184 grams muffin mix Betty Crocker Chocolate Chip
- 1/2 cup water
- 1/2 cup chocolate chips optional
- 5 muffin paper-baking cups -, liner
- 1 1/2 cups salt regular
- Preheat pressure cooker or a steamer pot (remember to remove whistle). Put about 1 1/2 cups of salt (regular salt) in the bottom of the pot and place a flat ring on top of the salt, cover and let it warm up on the stove on medium heat.
- If using muffin tin place a paper-baking cup (muffin liner) in each. If using varki or katori line with paper-baking cups. No need to grease.
- Follow instruction on Betty Crocker Chocolate Chip Muffin Mix package on preparing batter by adding 1/2 cup of water and stirring muffin mix. Then fill each cup about 1/2 way full.
- Place muffins inside pressure cooker and cover the pressure cooker and bake 20-25 minutes until nice golden brown. Poke toothpick in center if comes out clean, muffins are ready.
- Carefully remove from pressure cooker, immediately remove muffins from tin carefully and let them cool.
chocolate chip, water, chocolate chips, paperbaking, salt regular
Taken from www.yummly.com/recipe/Instant-Chocolate-Chip-Muffins-_-Pressure-Cooker-Baked-Chocolate-Chip-Muffins-1259229 (may not work)