Don’t you just love miniature-sized desserts! They’re so cute, and I don’t feel like I’ve been “pigging out” too badly when I eat a few of them in one sitting…because they’re so small!! 🙂
Don’t three or four miniature muffins equal one big muffin anyway? That’s how I rationalize it when I eat several of these at one time. 🙂
Mini Chocolate Chip Muffins
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup Crisco butter-flavor shortening
1/4 cup Lucerne Best of the Egg, Egg Beaters, or other egg substitute (or 1 egg)
1/2 cup skim milk
1/2 teaspoon vanilla extract
2/3 cup semi-sweet chocolate chips
Preheat oven to 375 degrees. Grease and flour mini muffin tins, or line with paper baking liners.
In a medium bowl, combine flour, baking soda, baking powder and salt. Set aside.
In a large mixing bowl, cream sugar and shortening together until fluffy.
Add egg substitute, milk and vanilla extract; mix well. Fold in chocolate chips.
Spoon approximately 1 tablespoon of batter into each muffin cup.
Bake for 10-13 minutes or until muffins are golden brown.
Cool in pan for 10 minutes. Remove to wire rack and cool completely.
Makes approximately 3 dozen mini muffins.
Filed under: Muffins |