Chocolate-Chip Cookie Muffins
44
Chocolate-Chip Cookie Muffins recipe
Ingredients
| 1 ⅔ | cups |
all-purpose flour
|
|
| ⅓ | cup |
cake flour
|
|
| 2 | teaspoons |
cake flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 1 ¼ | cups |
chocolate chips (semi-sweet)
|
* |
| 1 | each |
butter
stick |
* |
| 2 | tablespoons |
butter
softened |
|
| ¾ | cup |
brown sugar, light
|
* |
| 2 | large |
eggs
|
|
| 1 | each |
unsweetened chocolate
square, unsweetened, cooled |
* |
| 2 | teaspoons |
vanilla extract
|
|
| ½ | cup |
light cream (half&half)
|
|
| 1 | tablespoon |
light cream (half&half)
|
|
| 1 | teaspoon |
lemon juice
|
|
| ¾ | cup |
pecans
chopped |
Directions
Sift together the flours, baking powder, baking soda and salt.
Toss the chocolate chips with 1 tablespoon of the dry ingredients.
Cream the butter and sugar and beat 3 minutes.
Beat in the eggs, melted chocolate and vanilla.
Add sifted mixture alternately with the half-and-half, beginning and ending with dry ingredients.
Stir in the chocolate chips and pecans.
Divide the batter among buttered and floured muffin tins.
Bake in a 375℉ (190℃)F. oven for 20 minutes, until a wooden pick in the center emerges clean and dry.
Cool, remove from pans.
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Nutrition Facts
Serving Size 35g (1.2 oz)Amount per Serving
Calories 51348% of calories from fat
% Daily Value *
Total Fat 27g
42%
Saturated Fat 8g
41%
Trans Fat
0g
Cholesterol 133mg
44%
Sodium 307mg
13%
Total Carbohydrate
18g
18%
Dietary Fiber 4g
14%
Sugars g
Protein
25g
Vitamin A 9%
•
Vitamin C 2%
Calcium 11%
•
Iron 25%
* based on a 2,000 calorie diet
How is this calculated?
