Banana-Chip Mini Cupcakes

By barbaran

Ingredients

• 1 package (14 ounces) banana quick bread and muffin mix
• 3/4 cup water
• 1/3 cup sour cream
• 1 egg
• 1 cup miniature semisweet chocolate chips, divided
• 1 tablespoon shortening

Preparation

Step 1

•In a large bowl, combine the muffin mix, water, sour cream and egg;
stir just until moistened. Fold in 1/2 cup chocolate chips.

•Fill greased or paper-lined miniature muffin cups two-thirds full.
Bake at 375° for 12-15 minutes or until a toothpick inserted
near the center comes out clean. Cool for 5 minutes before removing
from pans to wire racks to cool completely.

•For frosting, in a microwave bowl, melt shortening and remaining
chocolate chips; stir until smooth. Frost cupcakes. Yield: 3-1/2
dozen.

Nutrition Facts: 1 cupcake equals 65 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 57 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.