Mini Banana Chocolate Surprise Muffins
3/4 cup quick rolled oats
1 cup water
2 large eggs
1/3 cup sugar
2 tablespoons butter or margarine
48 miniature chocolate drop candies
HEAT oven to 350°F. Line 48 miniature muffin cups with small paper baking cups. Coat lightly with no-stick cooking spray.*
RESERVE 1/2 cup muffin mix in small bowl. In large bowl, combine remaining muffin mix, 1/2 cup oats, water, oil and eggs. Mix well. Fill prepared muffin cups 2/3 full. Lightly press 1 chocolate candy into batter in each cup.
MIX together reserved 1/2 cup muffin mix, remaining 1/4 cup oats, sugar and melted butter. Sprinkle about 1 teaspoon over top of batter in each cup.
BAKE 16 to 18 minutes or until top springs back when touched lightly in center. Remove from pan. Cool slightly on wire rack. Serve warm.
High Altitude (above 3500 ft.):
ADD 2 tablespoons flour to dry quick bread mix. Bake as directed above.
Serving Size (1 mini muffin), Calories 50 (Calories from Fat 25), Total Fat 3g (Saturated Fat 1g, Trans Fat g), Cholesterol 10mg, Sodium 35mg, Total Carbohydrate 6g (Dietary Fiber g, Sugars 4g), Protein 1g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.