Friday, February 29, 2008

Recipe for Chocolate Chip Muffins

Preheat oven to 375-400 degrees. Spray muffin tin with baking spray or grease and flour. (I used Pillsbury spray last time and the muffin sides were good.)

2 cups self rising flour
1plus teaspoon baking powder (I take no chances)
1/4 teaspoon salt
1/4 cup sugar
1/4 cup shortening (I use Crisco, butter works okay)
1 egg
3/4 - 1 cup milk
1 teaspoon vanilla
1 cup mini Nestle semi-sweet chocolate chips
3/4 cup pecan pieces

Sift dry ingredient together in bowl. Cut in shortening (fork or pastry cutter). Make a hole and add egg. Beat egg slightly. Add milk gradually while mixing until batter is a thick cake-like batter. Beat well for one minute. Add vanilla, mix well. Add chocolate chips and pecans.

Spoon mixture into muffin tin. I fill cups to the top. Bake 15 minutes or until cookie brown on top. Remove. Let cool slightly. Muffins will overflow tops and you may need to use a knife tip to loosen them slightly.

Eat with butter while they are hot. Rewarm in microwave as needed. Or cut in half (top to bottom) and toast in toaster over for crispy outside.

Makes 12 fat muffins. According to the online recipe calculator, these muffins are 4 points each without the pecans. (I'd add a picture except that I ate them all in two days - not recommended.)

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