I love anything that has to do with Chocolate and so does my family. I really mean anything ! 🙂 Chocolate and me are best friends, I could litterly eat it morning, afternoon and night with no problem and no guilt. That goes for everyone in the family and trust me I’m not exaggerating. 🙂
We’ve all heard of Betty Crocker ….those instant pre-packaged baking goods are wonderful when in a rush. I always keep some on hand, there’s days when I have no time to bring ingredients at room temperature and Betty Crocker is there to help me! Love it. (No I’m not branding or advertising for Betty Crocker, just love the product). These Chocolate Chip Muffins are instant, 3 minute mix, bake and serve.
The best thing about some of the Betty Crocker products is that it takes only water …..yes “water” and that’s why it’s called instant. I love to bake from scratch, but some days I’m looking for the cheat version easy way out ….we all need a break some days. A lot of the Betty Crocker packages do require eggs as an added ingredient, but I like to bake egg less so the water substitute is the best.
Wondering how it works, well its super simple all that’s need is pressure cooker or a steamer pot. Put about 1 1/2 cups of salt (regular salt) in the bottom of the pot and place a flat ring on top of the salt, cover and let it warm up on the stove on medium heat. That’s it ! When making small batches of baking goods, some times it’s not always worthwhile to turn on the oven…try this out it guaranteed to work and results are phenomenal.
Preheat pressure cooker or a steamer pot (remember to remove whistle). Put about 1 1/2 cups of salt (regular salt) in the bottom of the pot and place a flat ring on top of the salt, cover and let it warm up on the stove on medium heat.
If using muffin tin place a paper-baking cup (muffin liner) in each. If using varki or katori line with paper-baking cups. No need to grease. (As shown in one of my pictures)
Follow instruction on Betty Crocker Chocolate Chip Muffin Mix package on preparing batter by adding 1/2 cup of water and stirring muffin mix. Then fill each cup about 1/2 way full.
Place muffins inside pressure cooker and cover the pressure cooker and bake 20-25 minutes until nice golden brown. Poke toothpick in center if comes out clean, muffins are ready.
Carefully remove from pressure cooker, immediately remove muffins from tin carefully and let them cool.
extra chocolate chips is optional.
If you don't like to use paper-baking cups, then make sure to greasy muffin tin first then place batter. Once muffins are baked wait for muffins to cool down then remove from muffin tin.
****Remember to remove the whistle from the pressure cooker***