CHOCOLATE COOKIE MUFFINS

2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) cold butter or margarine, cut into 12 pieces
1 egg
1/2 cup milk
1 teaspoon vanilla
14 chocolate sandwich cookies, coarsely broken

Heat oven to 375 degrees F. Grease six 4 x 1/2-inch muffin-top pans (or twelve (2 1/2-inch) muffin-pan cups.*

Combine flour, sugar, baking powder and salt in large bowl. With pastry blender or 2 knives used scissor fashion, cut in butter until mixture resembles coarse crumbs.

Combine egg, milk and vanilla in small bowl. Stir into flour mixture until just blended. Stir coarsely broken cookies gently into batter. Spoon into prepared muffin-top pans or muffin-pan cups, dividing batter equally.

Bake in 375 degree F oven for 20 to 25 minutes or until wooden pick inserted in centers comes out clean. Remove the muffins from the pans to wire racks to cool.

*Note: If using muffin-pan cups, heat oven to 400 degrees F and bake muffins for 12 minutes or until done.

VARIATION:

FOR BREAD:
Grease 8 1/2 x 4 1/2-inch loaf pan. Bake at 350 degrees F for 65 minutes or until wooden pick inserted in center comes out clean. Cover with foil if bread browns too quickly.

Makes 6 muffin tops or 12 muffins
From: Recipelink.com
Source: Recipe pamphlet: Family Circle Cookbooklet - mmmm…muffins by Maureen Luchejka