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| 1 1/2 | cups | flour, all-purpose | |
| 1/3 | cup | brown sugar | firmly packed, light |
| 2 | teaspoons | baking powder | |
| 1/2 | teaspoon | baking soda | |
| 1/2 | cup | milk | |
| 1/2 | cup | sour cream | dairy |
| 3 | tablespoons | butter | or margarine, |
| 1 | each | egg | beaten |
| 1 | teaspoon | vanilla extract | |
| 3 | bars | toffee candy bar | chocolate covered, chopped, divided |
Preheat oven to 400 F.
Grease or paper-line 36 (13/4-inch) mini-muffin cups.
Combine flour, brown sugar, baking powder, baking soda and salt in large bowl.
Combine milk sour cream, butter, egg and vanilla in small bowl until blended; stir into flour mixture just until moistened.
Fold in 2/3 of candy.
Spoon into prepared muffin cups, filling almost full.
Sprinkle remaining candy evenly over tops of muffins.
Bake 16 to 18 minutes or until wooden pick inserted in center comes out clean.
Remove from pans. Cool on wire racks.
| % Daily Value* | |
| Total Fat 17.0g | 26% |
| Saturated Fat 10.0g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 174mg | 7% |
| Total Carbohydrate 39.0g | 13% |
| Dietary Fiber 1.0g | 5% |
| Sugars 2.0g | |
| Protein 8.0g | 16% |
| Vitamin A | 11% | Vitamin C | 1% | |
| Calcium | 13% | Iron | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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