| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Quickbreads, Muffins, Brunch | 12 | Servings | |
INGREDIENTS
| -L HOOPER (DKDH38C) | ||
| 2 | c | All-purpose flour |
| 1/3 | c | Light-brown sugar; packed |
| 1/3 | c | Sugar |
| 2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 2/3 | c | Milk |
| 1/2 | c | Butter/margarine; melt, cool |
| 2 | Eggs, lightly beaten | |
| 1 | ts | Vanilla |
| 1 | pk | (11.5 oz) jumbo or regular milk chocolate chips |
| 1/2 | c | Chopped walnuts or pecans |
INSTRUCTIONS
Preheat oven to 400 F. Grease twelve muffin cups. In a large bowl, stir together flour, sugars, baking powder, and salt. In another bowl, stir together milk, eggs, butter, and vanilla until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine. Stir in chocolate chips and nuts. Spoon batter into prepared muffin cups; bake 15-20 minutes, or until a cake tester inserted in center of one muffin comes out clean. Remove muffin tin to wire rack; cool 5 minutes and remove from tins to finish cooling. Serve warm or completely cool. These muffins freeze well. (wrv) Posted to MM-Recipes Digest V4 #318 by Jack Elvis <jackelvis@moonlink.net> on Dec 07, 1997
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