| Four-Chip Double Nut Muffins | | | | | | |
| | | | | | | | | | |
| 2 cup flour | | | 1/2 cup firmly packed light-brown sugar | | |
| 2 tsp baking powder | | 1/2 tsp salt | | | | | |
| 2/3 cup milk | | | 2 lightly beaten eggs | | | | |
| 1 tsp vanilla | | | 1/2 cup melted & cooled lightly salted butter or margarine | |
| 1/2 cup semisweet chocolate chips | 1/2 cup milk-chocolate chips | | | | |
| 1/2 cup butterscotch chips | | 1/2 cup peanut butter chips | | | | |
| 1/3 cup chopped walnuts | | 1/3 cup chopped pecans | | | | |
| | | | | | | | | | |
| Preheat oven to 400oF, prepare pans. In a bowl mix the first four ingredients, in another bowl mix the |
| next four. Add the dry mix to the wet mix until just combined. Stir in chips & nuts. Spoon in pans & bake |
| for 15-20 mins or until done. Makes 12. These muffins freeze well. |
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