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$0.63 per serving
1 likes
Ready in 45 minutes
Spoonacular Score: 41% 
The recipe Chocolate Chip Muffins can be made in about about 45 minutes. This recipe makes 4 servings with 603 calories, 12g of protein, and 17g of fat each. For 63 cents per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe from Foodista has 1 fans. Head to the store and pick up sugar, baking powder, baking soda, and a few other things to make it today. It works well as an inexpensive breakfast. All things considered, we decided this recipe deserves a spoonacular score of 40%. This score is not so great. Eggless Chocolate Chocolate Chip Muffins | Double chocolate muffins, Chocolate Lover's Chocolate Chocolate-Chip Muffins with Nutella, and Oatmeal Chocolate Chip Muffins with Chocolate Streusel are very similar to this recipe.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
If you're following a vegan diet (or avoiding dairy), make sure the brand of chocolate chips you buy is suitable for your diet! Always read the labels carefully. If you cannot find chocolate chips free from milk or other dairy in stores near you, look online.
Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.
If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.
If you really want to benefit from chocolate's health benefits, use cacao nibs instead of chocolate chips. They are much less processed than chocolate chips and have no added sugar!
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.
To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.
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