Yield: 18 muffins
|⅓ cup||Cake flour PLUS|
|2 teaspoons||Cake flour|
|1½ teaspoon||Baking powder|
|½ teaspoon||Baking soda|
|1¼ cup||Miniature semisweet chocolate chips|
|1||Stick butter PLUS|
|2 tablespoons||Butter, softened|
|¾ cup||Light brown sugar|
|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