Spice Islands Muffins
- 2 cups all-purpose flour
- 12 cup Splenda sugar substitute (or sugar)
- 2 12 teaspoons baking powder
- 2 teaspoons instant espresso coffee powder (or instant coffee)
- 12 teaspoon salt
- 12 teaspoon cinnamon
- 14 teaspoon nutmeg
- 1 cup milk
- 12 cup margarine, melted and cooled (or butter)
- 14 cup egg, whitw (or 1 whole egg, slightly beaten)
- 1 teaspoon vanilla extract
- 34 cup semisweet chocolate, mini-chips
- Preheat oven to 375 degrees F. Line muffin tins with papers or grease liberally.
- In a large bowl, whisk together flour, sugar, baking powder, espresso or instant coffee, salt, cinnamon, and nutmeg, set aside.
- In a medium bowl, mix milk, butter, egg, and vanilla until combined.
- Stir milk mixture into flour mixture only until combined (Do not over mix).
- Fold in chocolate chips.
- Fill muffin cups 3/4 full.
- Bake 15 to 20 minutes for standard muffins, 10 to 12 minutes for mini-muffins.
- These muffins freeze well.
- Will yield: 12 muffins or about 48 mini-muffins.
flour, splenda sugar substitute, baking powder, coffee powder, salt, cinnamon, nutmeg, milk, margarine, egg, vanilla, semisweet chocolate
Taken from www.food.com/recipe/spice-islands-muffins-462542 (may not work)