Categories: Muffins, Gifts
      Yield: 18 muffins
 
  1 2/3 c  Flour
    1/3 c  Cake flour PLUS
      2 t  Cake flour
  1 1/2 t  Baking powder
    1/2 t  Baking soda
    1/4 t  Salt
  1 1/4 c  Miniature semisweet
           -chocolate chips
      1    Stick butter PLUS
      2 T  Butter, softened
    3/4 c  Light brown sugar
      2    Eggs
      1    Square unsweetened
           -chocolate, melted & cooled
      2 t  Vanilla extract
    1/2 c  Half-and-half PLUS
      1 T  Half-and-half, blended with
      1 t  Lemon juice
    3/4 c  Chopped pecans
 
  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'F. oven for 20 minutes, until a wooden pick in the center emerges
  clean and dry. Cool, remove from pans. Makes 18 muffins.