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
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
Yields
18 Muffins