| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Muffins, Gifts | 18 | Muffins | |
INGREDIENTS
| 1 2/3 | c | Flour |
| 1/3 | c | Cake flour PLUS |
| 2 | ts | Cake flour |
| 1 1/2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1 1/4 | c | Miniature semisweet chocolate chips |
| 1 | Stick butter PLUS | |
| 2 | tb | Butter, softened |
| 3/4 | c | Light brown sugar |
| 2 | Eggs | |
| 1 | Square unsweetened chocolate, melted & cooled | |
| 2 | ts | Vanilla extract |
| 1/2 | c | Half-and-half PLUS |
| 1 | tb | Half-and-half, blended with |
| 1 | ts | Lemon juice |
| 3/4 | c | Chopped pecans |
INSTRUCTIONS
Sift together the flours, baking powder, baking soda and salt. Toss the chocolate chips with 1 tablespoon of the dry ingredients. Cream the butter and sugar and beat 3 minutes. Beat in the eggs, melted chocolate and vanilla. Add sifted mixture alternately with the half-and-half, beginning and ending with dry ingredients. Stir in the chocolate chips and pecans. Divide the batter among buttered and floured muffin tins. Bake in a 375'F. oven for 20 minutes, until a wooden pick in the center emerges clean and dry. Cool, remove from pans. Makes 18 muffins. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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