Mini Chocolate Muffin/Scones

I’ve made these twice but I never measure anything so I’m going to just post what I do and hopefully yours will turn out just as nice. I don’t really think you can mess them up, to tell you the truth.

These were born out of a craving I had one day and when my motorhome is parked, I never unhook to drive anywhere. So since there was no camp store and I wasn’t willing to drive, I made up something that really did satisfy my craving. The first time I took these out of the toaster oven and tried one, I ended up eating 4 right away before they’d even cooled.

I’m not saying they freeze really well but I have frozen half a batch for later and when you have a chocolate craving, it does hit the spot.


  • Bisquick — about 1 cup
  • Powdered lo fat milk, reconstituted — about 1/8 to 1/4 cup liquid
  • Egg beater — about 1/4 cup
  • Granulated sugar — about 1/8 cup
  • Unsweetened cocoa powder — about 1 T (or more if you like)
  • Powdered sugar (optional)


Preheat toaster oven to 350 degrees. Mix ingredients in such a way to make a dough that can be dropped by spoon onto the baking sheet. You can adjust the Bisquick or milk for consistency. You can adjust the sugar for taste.

Bake for about 10 minutes (check by pushing your little finger on one, if it doesn’t bounce back, it’s not done yet).

Cool and sprinkle with powdered sugar. Enjoy!


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