Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

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.