Title: Chocolate Chip and Walnut Muffins**
Categories: Bread Muffins Quick
Yield: 12 Servings
| 1/3 | | Cup, ¥ |
| 1 | c | & H Granulated Sugar |
| | | Eggs, lightly beaten |
| 1/3 | c | Packed C & H Dark Brown Sug. |
| 1 1/2 | ts | Vanilla |
| 2 | c | All purpose flour |
| 6 | oz | Milk chocolate chips, (1 cup) |
| 2 | ts | Baking powder |
| 6 | oz | Semisweet chocolate, (1 cup) |
| 1/2 | ts | Salt |
| | | Chips OR: 1 pkg. semisweet |
| 2/3 | c | Milk |
| | | Chocolate chips (12 0z.) |
| 1/2 | c | Unsalted butter, (1 stick) |
| 1/2 | c | Chopped walnuts |
| | | Melted and cooled |
In a large bowl, stir together sugars, flour, baking powder and salt. In
another bowl mix together milk, butter, eggs, and vanilla until blended.
Make a well in center of dry ingredients. Add milk mixture and stir to
combine. Stir in chips and nuts. Spoon batter into greased muffin cups,
include greasing the edges around cups. Bake in 400 degree oven 15 to 20
minutes or until a cake tester inserted into the center of one muffin comes
out clean. Remove muffins from oven and cool five minutes. Remove from pans
and cool on rack. Serve warm or cold. Source: C & H Sugar Package