1 cup flower chocolate muffins?

i need to make muffins but i have only one cup flour. i need a recipe for that
1 cup flower chocolate muffins?
Chocolate chip muffins





* 1 cup all-purpose flour


* 1/4 cup sugar


* 1-1/2 teaspoons baking powder


* 1/4 teaspoon salt


* 1/2 egg


* 1/4 cup and 2 tablespoons milk


* 2 tablespoons and 2 teaspoons vegetable oil


* 1/4 cup and 2 tablespoons miniature semisweet chocolate chips





DIRECTIONS





1. In a large bowl, combine the first four ingredients. In a small bowl, beat egg, milk and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack.








chocolate chocolate chip muffins





* 3-1/2 (1 ounce) squares semisweet chocolate


* 3 tablespoons and 1/4 teaspoon unsalted butter


* 1/4 cup and 3 tablespoons buttermilk


* 1/4 cup and 2 teaspoons white sugar


* 5/8 egg


* 3/4 teaspoon vanilla extract


* 3/4 cup and 3 tablespoons and 2 teaspoons all-purpose flour


* 1/2 teaspoon baking soda


* 1/4 teaspoon salt


* 1/2 cup and 1 tablespoon and 1 teaspoon mini semi-sweet chocolate chips





DIRECTIONS





1. Preheat the oven to 400 degrees F (205 degrees C). Line 12 muffin cups with papers.


2. In a small saucepan over low heat, melt the semisweet chocolate together with the butter. Let stand until cooled, about 10 minutes.


3. Lightly beat the egg. In a small bowl, stir together the chocolate-butter mixture with the buttermilk, sugar, egg, and vanilla, until blended well.


4. In a large bowl, stir together flour, soda, and salt. Make a hole in the center of the dry ingredients, pour in the chocolate mixture, and stir until just combined. Stir in the mini chocolate chips. Spoon the batter into the lined muffin cups.


5. Bake at 400 degrees F (205 degrees C) for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin tin from oven and let stand at least 5 minutes, before removing the muffins and letting them cool on a wire rack. Serve warm or cooled; can be frozen as well.
Reply:Double Chocolate Muffins





Ingredients:


1 cups flour


1/3 cup baking cocoa


1/4 cup sugar


1 teaspoons baking soda, pressed through a sieve to remove lumps


1/4 teaspoon salt


1/2 cup semisweet chocolate chips (miniatures work great!), divided


1/2 cups milk + 2 Tbs


1 Tbs vegetable oil


1 large eggs


1/2 teaspoon vanilla





Preheat oven to 400°F. Coat muffin tins with non-stick cooking spray. In a large bowl, combine the dry ingredients. Stir in 1/4 cup chocolate chips. In a separate bowl, combine the liquid ingredients and whisk until smooth. Fold into the dry ingredients just until moistened. Don%26#039;t overmix. Scoop the batter evenly into the prepared pan. Sprinkle with the remaining chocolate chips. Bake at 400°F. for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack before removing from the pan.
Reply:Blueberry Muffins


1 cup flour


1 Tbsp baking powder


1 egg


1 cup warm milk


3 Tbsp maple syrup


1/2 cup blueberries


Dash of salt





Directions:


Combine all ingredients in a medium bowl and mix until just combined. (Don%26#039;t overmix!)


Drop by spoonfuls into muffin tins.





Bake at 375 F for 20 minutes.





Fig and Coffee Muffins


Makes 12


1 cup finely chopped dried figs


1 teaspoon espresso coffee


180g unsalted butter


6 egg whites


icing sugar, for dusting


1 cup plain flour, sifted


1 cup icing sugar, sifted


1 cup ground almonds or hazelnuts


1 teaspoon ground cinnamon


1 teaspoon ground ginger


Combine figs and espresso. Melt butter in a small saucepan on low until a deep golden colour. Set aside and allow to cool. Lightly whisk egg whites until frothy but not firm. Combine flour, sugar, nuts, cinnamon and ginger, then add figs, make a well in the centre and stir in the butter and egg whites until well combined.





Spoon the mixture into a greased 12 cup capacity muffin or friand tin, until three-quarters filled. Bake at 200C for 15-20 minutes, or until golden. Dust with icing sugar and serve.








Lemon Pound Cake Muffins








Ingredients


1/2 cup butter, softened


1 cup sugar


2 eggs


1 teaspoon vanilla extract


1/2 teaspoon lemon extract


1-3/4 cups all-purpose flour


1/2 teaspoon salt


1/4 teaspoon baking soda


1/2 cup sour cream





glaze:


2 cups confectioners%26#039; sugar


3 tablespoons lemon juice





Directions


In a large mixing bowl, cream the butter and sugar. Add the eggs and extracts; beat well. Combine the flour, salt and baking soda; add to creamed mixture alternately with sour cream.


Fill greased or paper-lined muffin cups three-fourths full. Bake at 400F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine the glaze ingredients; drizzle over muffins. Serve warm.





PRUNE MAUFFINS


cup diced Sunsweet Prunes


1/4 teaspoon salt


1 tablespoon baking powder


1 cup all-purpose flour


1 cup unprocessed bran


2/3 cup milk


1 egg


1/4 cup packed brown sugar


1/4 cup molasses


1/4 cup cooking oil





Grease muffin pans or line with paper bake cups; set aside. In medium mixing bowl combine oil, molasses, brown sugar and egg; beat well. Stir in milk and bran. In large mixing bowl combine flour, baking powder and salt. Add bran mixture. Mix just till dry ingredients are moistened. Stir in prunes. Spoon batter into prepared muffin cups, filling 3/4 full. Bake in 400F. oven for 15 to 18 minutes or till done.


Makes 12 muffins.makeup tips