2/3 c Soft margaraine
1 c Granulated sugar
2 Eggs
2 c Flour
2 1/2 ts Baking powder
1/2 ts Salt
2/3 c Milk
1/2 ts Vanilla
1 ts Almond extract
1 c (1/2 of 12 oz package)
-chocolate chips
1/2 c Chopped nuts (optional)
Below is a delicious muffin recipe courtesy of Carla Noonan. The only
problem I have with it is that the chocolate chips sink during baking and
end up concentrated at the bottom. They are evenly mixed when I pour the
batter. Is there anything I can do to avoid this phenomenon (besides
adding chips partway through the baking process)? Also, how do I convert
this to a chocolate chocolate chip muffin recipe?
fill mufin cups 2/3 full (i use muffin/cupcake paper liners). bake @ 400
degrees F. for about 20 minutes.
sorry that there is no ‘directions’ – i usually mix this up in ‘cake’
order: cream marg. & sugar; add eggs, mix dry ingredient then add to rest
of batter. add milk & flavoring. add chips last (i don’t think i’ve ever
made this w/ nuts)
Yields
18 Servings