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    Chocolate Toffee Muffins


    Source of Recipe


    Linda's Busy Kitchen

    List of Ingredients




    1 1/4 cups milk
    1/3 cup vegetable oil
    1 egg
    2 cups Gold Medal® all-purpose flour
    2/3 cup sugar
    1/3 cup unsweetened baking cocoa
    2 teaspoons baking powder
    1/2 teaspoon salt
    3 bars (1.4 oz each) chocolate-covered English toffee candy,
    chopped, or 3/4 cup toffee chips or 1/2 cup almond brickle chips and
    1/4 cup miniature semisweet chocolate chips

    Recipe



    1. Heat oven to 400ºF. Grease bottoms only of 12 regular-size
    muffin cups (2 1/2x1 1/4 inch), 24 mini cups (1 3/4x1 inch) or 4
    jumbo cups (3 1/2x1 3/4 inch), or line with paper baking cups.
    2. In large bowl, beat milk, oil and egg with spoon. Stir in
    remaining ingredients except candy just until flour is moistened.
    Reserve 1/4 cup candy; fold remaining candy into batter. Divide
    batter evenly among muffin cups. Sprinkle reserved candy over
    batter.
    3. Bake regular-size muffins 18 to 20 minutes, mini 10 to 17
    minutes or jumbo 25 to 35 minutes or until toothpick inserted in
    center comes out clean. Immediately remove from pan to wire rack.
    Serve warm or cool.


 

 

 


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