Recipe Exchange

Ok, I'm pretty late on this. The deadline was last Sunday. Only a week late, right? I do have a good excuse - I fell on my rib cage and was really sore most of last week! I'm finally feeling a little better. I want to apologize to my recipe giver...I had great intentions. Until I came in contact with a two foot wide wooden bench.

Chocolate Chip Muffins

• 2 cups all-purpose flour
• 1/3 cup firmly packed light-brown sugar
• 1/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt (I just realized I forgot the salt...hmm...)
• 2/3 cup milk
• 1/2 cup lightly salted butter (or margarine) melted & cooled
• 2 eggs, lightly beaten
• 1 teaspoon vanilla
• 1 package (11.5 oz) jumbo or regular-sized
  milk-chocolate chips (about 2 cups) (I actually did 1 cup milk chocolate chips, and 1 cup chopped Hershey's Dark Chocolate Bar)
• 1/2 cup chopped pecans

Preheat oven to 400F. Grease 12 muffin cups. In a large bowl, stir together flour, sugars, baking powder, and salt. In another bowl, stir together milk, eggs, butter, and vanilla until blended. Make a well in the center of dry ingredients; add milk mixture and stir just to combine. Stir in chocolate chips and optional nuts.

Spoon batter into prepared muffin cups; bake 15 to 20 minutes or until a cake tester inserted in center of one muffin comes out clean. Remove muffin tin or tins to wire rack. Cool 5 minutes
before removing muffins from cups; finish cooling on rack. Serve warm or cool completely and store in an airtight container at room temperature.

They tasted fantastic! I was worried about the dark chocolate, but it was a hit. I think. Jason managed to share one with me and then have another on his own, so I guess they were good!