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Nutrition Facts
Serving Size 98 g
(Approx. 12 Servings)
Amount Per Serving
Calories 350 Calories From Fat 170
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 12 g 60%
Trans Fat 0.5 g
Cholesterol 75 mg 25%
Sodium 260 mg 11%
Total Carbohydrate 40 g 13%
Dietary Fiber 2 g 8%
Sugars 22 g
Protein 5 g
Vitamin A 10% • Iron 8%
Vitamin C 0% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

You Know Muffin

Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Serves
12  People

Ingredients

Recipe makes 12 Servings

2 cup(s) all purpose flour
1 cup(s) brown sugar, divided use
3 1/2 Tsp baking powder
1/2 Tsp salt
1/2 Tsp cinnamon
1 cup(s) whole milk
2 large eggs
2 Tbsp vanilla extract
1 cup(s) unsalted butter, melted
3/4 cup(s) H-E-B Organics Bitter Sweet Mini Chocolate Chips
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Instructions

1
Preheat oven to 400°F. Coat a standard muffin tin with non-stick spray. Set aside.
2
In a medium bowl, combine flour, 3/4 cup brown sugar, baking powder, salt and cinnamon.
3
In a large bowl, combine milk, eggs, vanilla and melted butter.
4
Carefully fold flour mixture into wet mixture just until batter comes together. Fold in chocolate chips (do not over mix; batter should be lumpy).
5
Fill muffin cups 2/3 of the way full then sprinkle with remaining brown sugar.
6
Bake 18 to 20 minutes or until a toothpick inserted in center comes out clean. Cool 1 to 2 minutes before removing to a rack to finish cooling.
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