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Recipes
Shopping list
Ingredients
- 1 cup all-purpose baking mix
- ½ cup chocolate hazelnut spread
- 2 large eggs (or ½ cup egg substitute)
- ½ cup + 4 tablespoons semi-sweet chocolate morsels, divided
- ½ cup whole milk
Steps
- Whisk baking mix, spread, eggs, ½ cup chocolate morsels, and milk until just combined. Divide batter between 4 (12-oz) ceramic coffee mugs and top with 1 tablespoon chocolate morsels.
- Microwave mugs, individually, on HIGH for 1 minute or until center is cooked and cake pulls slightly away from sides of mug (microwave ovens may vary). Let stand to cool 1 minute before serving. Caution mugs will be hot. Touch mug only by handle.
Other Preparation Methods
- Baking: Preheat oven to 350°F. Coat 24 cup mini muffin pan with spray. Fill each cup ¾ full; sprinkle with remaining mini chips. Bake 8–10 minutes or until set. Let stand 10 minutes before serving.
Amount per ¼ recipe serving: Calories 460, Total Fat 23g, Sat Fat 11g, Trans Fat 1g, Chol 95mg, Sodium 420mg, Total Carb 57g, Fiber 3g, Sugars 34g, Protein 11g, Calc 10%, Vitamin A 4%, Vitamin C 0%, Iron 8%