|1½ cup||All-purpose flour|
|⅓ cup||Firmly packed light brown sugar|
|2 teaspoons||Baking powder|
|½ teaspoon||Baking soda|
|½ cup||Dairy sour cream|
|3 tablespoons||Butter or margarine; melted|
|1 teaspoon||Vanilla extract|
|3||Bars chocolate cover toffee; chopped and|
|Divided; (1.4 ounces each)|
Preheat oven to 400 degreesF. Grease or paper-line 36 (13/4-inch) mini-muffin cups. Combine flour, brown sugar, baking powder, baking soda and salt in large bowl. Combine milk sour cream, butter, egg and vanilla in small bowl until blended; stir into flour mixture just until moistened.
Fold in ⅔ of candy. Spoon into prepared muffin cups, filling almost full.
Sprinkle remaining candy evenly over tops od muffins. Bake 16 to 18 minutes or until wooden pick inserted in center comes out clean. Remove from pans.
Cool on wire racks. makes 36 mini muffins.
Recipe by: Judy Martin <jmartin@...> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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