| Ingredients: |
1-3/4 cups all-purpose flour
1/2 cup plus 1 tablespoon sugar, divided
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup mini semisweet chocolate chips |
3/4 cup 1% milk
3 tablespoon butter, melted
1 egg, slightly beaten
1/2 cup strawberry preserves |
| Cooking
Instructions: |
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Preheat oven to 400 degrees. Combine flour, 1/2 cup sugar, baking powder, salt and mini chips in a medium bowl. Make a deep well in the center of the flour mixture. Whisk together milk, butter and egg. Add to flour mixture, stirring just until moist. (Do not over stir.) Spray a 12-cup muffin pan with nonstick spray coating. Spoon about 1 tablespoon of batter into each cup. Spoon a heaping teaspoon of strawberry preserves into center of each muffin. Top with remaining batter. Sprinkle tops with remaining sugar. Bake 20-22 minutes or until muffins spring back when lightly touched in the center. Remove from the pan immediately and cool on wire rack. |
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