Yield: 18 muffins
| Measure | Ingredient |
|---|---|
| 1⅔ cup | Flour |
| ⅓ cup | Cake flour PLUS |
| 2 teaspoons | Cake flour |
| 1½ teaspoon | Baking powder |
| ½ teaspoon | Baking soda |
| ¼ teaspoon | Salt |
| 1¼ cup | Miniature semisweet chocolate chips |
| 1 | Stick butter PLUS |
| 2 tablespoons | Butter, softened |
| ¾ cup | Light brown sugar |
| 2 | Eggs |
| 1 | Square unsweetened chocolate, melted & cooled |
| 2 teaspoons | Vanilla extract |
| ½ cup | Half-and-half PLUS |
| 1 tablespoon | Half-and-half, blended with |
| 1 teaspoon | Lemon juice |
| ¾ cup | 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.
Submitted By MICHAEL ORCHEKOWSKI On 10-23-94