1 (12-ounce) bag Guittard semisweet chocolate chips
1/2 cup, plus 2 tablespoons butter
3/4 cup granulated sugar
4 large eggs, lightly beaten
1 teaspoon vanilla
1 cup unsifted all-purpose flour, lightly spoon flour into measuring cup, then level off with a knife
1 cup chopped walnuts or pecans
1 cup (6 ounces) Guittard Green Mint Chips
36 (1-5/8-inch) mini paper baking cups
Preheat oven to 350 degrees. Line mini muffin tins with paper liners. Melt semisweet chocolate and butter in top of double boiler over low heat, stirring constantly until melted and smooth. Remove from heat.
Beat in sugar, eggs and vanilla. Stir in flour jut until incorporated. Add nuts and chocolate chips. Fill lined muffin cups 3/4's full.
Bake for 20-25 minutes or until done, but do not overtake. (A toothpick inserted in center will have loose crumbs clinging to it.) Remove muffins from pan and cool on wire rack. Makes 36 muffins. May be frozen after baking for up to 3 months. Microwave instructions for melting chocolate and butter:
Heat semisweet chips and butter in large microwave-proof bowl on medium (50 percent) power for 2-3 minutes, stirring well after each minute initially, then at 30 second intervals, stirring until smooth.
Peninsula Clarion © 2015. All Rights Reserved. | Contact Us