Baking #73: Betty Crocker Chocolate Chips Muffins

Baked a batch of only three pieces of muffins this morning before heading out for breakfast with Kaylie at Another Cafe in Kiulap. I bought a pack of Betty Crocker Chocolate Chip Muffin mix from one of the supermarkets and baked them for Kaylie.


The packaging stated that the mix can yield 6 muffins but I only managed three muffins as my muffin tray has bigger holes. So if you are using muffin liners, perhaps it could yield 6 muffins as stated on the packaging. I am not a huge fan of Chocolate Chip Muffin but baked them for the sake of wanting to know how the texture would be.


What I love about this Betty Crocker Chocolate Chip Muffin mix is that it is foolproof. Even an amateur baker can successfully baked a batch of nice looking muffins! All you need is a pack of Betty Crocker Muffin mix and add half a cup of water.

I tweaked the recipe a bit and added half a cup of full cream milk instead of water as the former yields softer muffins. Pour the flour mixture into a bowl and pour in the liquid in the center of the flour mixture and mix them all in with a balloon whisk until well incorporated. If you do not have a balloon whisk, fret not. A spoon is good enough to do the job.


You will get something like this after the mixing. Remember not to over mix the batter lest you will end up with dense muffins when they are baked. Just stop when you do not see any flour lump in the batter anymore.


Remember to preheat your oven to 190 degree Celsius before you do all the mixing. That way your oven will be ready at the same time as your batter. Line the muffin tray with cupcake liners and scoop your batter with an ice-cream scoop for even batter between cupcake liners.

Bake them in the oven for about 15 to 20 minutes, depending on the size of your muffins. Mine took approximately 15 to 17 minutes. Insert a cake tester or toothpick into the center of a muffin to test if the muffins are ready. When baked, leave the muffins on the muffin tray for five minutes before removing them for cooling on a cooling rack.

Isn’t it simple? If you have never done any baking before, perhaps this mix is something you could try with to boost up your confidence in baking? A colleague of mine wondered why I would go for muffin mix when I could make muffins from scratch. Can I just say that I am doing this purely for fun and for the sake of knowing how the texture would be?

Happy trying!


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