Drop Dead Chocolate
“We were desperate for donuts one day, and I didn’t feel like going to much trouble, so I raided my pantry to see what I could use. I found a packet of Martha White chocolate chip muffin mix and decided to play with it. I split the mix in half and used whole milk with one half and 2% chocolate with the other and made fresh donuts. The whole-milk ones were really good, but the chocolate milk batch was fantastic! This one is now a hit with my family, and we’re branching out to try other mixes in t...he Martha White line as well.
INGREDIENTS • 1 packet Martha White chocolate chip muffin mix (7.4 oz), split in half • ¼ cup whole milk (2% can be substituted.) • ¼ cup chocolate milk, whole (2% can be substituted.) DIRECTIONS Combine half the mix with whole milk, and the other half with chocolate milk.
And that’s it!
The donuts can be baked in the oven at 350 degrees for 10–15 minutes in cupcake trays or small donut molds, or in a dedicated donut baker for 6–7 minutes.
Once the donuts are finished, remove them to a cooling rack.MoreLess
INGREDIENTS • 1 packet Martha White chocolate chip muffin mix (7.4 oz), split in half • ¼ cup whole milk (2% can be substituted.) • ¼ cup chocolate milk, whole (2% can be substituted.) DIRECTIONS Combine half the mix with whole milk, and the other half with chocolate milk.
And that’s it!
The donuts can be baked in the oven at 350 degrees for 10–15 minutes in cupcake trays or small donut molds, or in a dedicated donut baker for 6–7 minutes.
Once the donuts are finished, remove them to a cooling rack.MoreLess
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