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Title: Chocolate-Chip Cookie Muffins
Categories: Muffins Gift
Yield: 18 Muffins
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.
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