Four-chip double-nut muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| ½ | cup | Firmly packed light-brown sugar |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Salt |
| ⅔ | cup | Milk |
| 2 | Lightly beaten eggs | |
| 1 | teaspoon | Vanilla |
| ½ | cup | Melted & cooled lightly salted butter or margarine |
| ½ | cup | Semisweet chocolate chips |
| ½ | cup | Milk-chocolate chips |
| ½ | cup | Butterscotch chips |
| ½ | cup | Peanut butter chips |
| ⅓ | cup | Chopped walnuts |
| ⅓ | cup | Chopped pecans |
Directions
Preheat oven to 400øF, prepare pans. In a bowl mix the first four ingredients, in another bowl mix the next four. Add the dry mix to the wet mix until just combined. Stir in chips & nuts. Spoon in pans & bake for 15-20 mins or until done. Makes 12. These muffins freeze well.
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