1 2/3 c Flour 3/4 c Light brown sugar
1/3 c Cake flour PLUS 2 Eggs
2 t Cake flour 1 Square unsweetened
1 1/2 t Baking powder -chocolate, melted & cooled
1/2 t Baking soda 2 t Vanilla extract
1/4 t Salt 1/2 c Half-and-half PLUS
1 1/4 c Miniature semisweet 1 T Half-and-half, blended with
-chocolate chips 1 t Lemon juice
1 Stick butter PLUS 3/4 c Chopped pecans
2 T Butter, softened
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.
Yields
18 muffins
