Chocolate for breakfast? Wed never stop you. Krusteaz Chocolate Chunk Muffins are great for dessert and snack time, too. In fact, we cant think of any time when light, fluffy muffins stuffed with large chocolate chunks are not an absolutely fantastic idea.

Enriched Bleached Flour (wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Semisweet Chocolate Chunks (sugar, Unsweetened Chocolate, Cocoa Butter, Soy Lecithin, Vanilla Extract, Milk), Food Starchmodified, Soybean Oil, Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Salt, Dextrose, Arabic Gum, Tapioca Starch, Nonfat Milk, Natural Flavor, Xanthan Gum, Guar Gum, Caramel Color.

You’ll Need: 1/2 cup water; 1/2 cup vegetable oil; 3 eggs. Tip: Add 1/2 shredded coconut for a delicious treat. 1. Heat oven to 400 degrees F. Line muffin pan with paper baking cups or lightly grease. 2. Stir with a Spoon: Stir together water, oil, eggs and muffin mix until blended. Fill muffin cups 2/3 full. For loaf, spread batter into lightly greased loaf pan. 3. Bake as directed below or until golden brown. Cool 5 minutes; gently loosen and remove from pan. Store cooled muffins in tightly covered container. Do not eat raw batter. Yield: Temperature - Bake Time; 12 Standard Muffins: 400 degrees F - 17-19 minutes; 24 Mini Muffins: 400 degrees F - 13-15 minutes; 9x5-inch Loaf Pan: 350 degrees F - 50-54 minutes. High Altitude (over 5,000 feet): Prepare as directed, adding an additional 2 tablespoons water.