| 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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