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1 1/2 cups all-purpose flour
1/3 cup packed brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg, beaten
1/2 cup milk
1/2 cup dairy sour cream
3 T. butter, melted
1 tsp. vanilla
three 1.4 oz. bars chocolate-covered English toffee, finely chopped
Preheat oven to 400. Grease ten 2 1/2 inch muffin cups or line with paper bake cups; set aside. In a medium bowl, stir together flour, brown sugar, baking powder, baking soda, salt. Make a well in center of flour mixture. In another medium bowl, combine egg, milk, sour cream, melted butter, vanilla. Add all at once to flour mixture. Stir just until moistened, batter should be lumpy. Gently fold 2/3 of chopped toffee into batter. Spoon batter into prepared muffin cups, dividing batter evenly. Sprinkle tops with remaining chopped toffee. Bake 20 minutes or until muffin tops are golden brown, a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack 5 minutes. Remove from muffin cups. Serve warm.
1/3 cup packed brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg, beaten
1/2 cup milk
1/2 cup dairy sour cream
3 T. butter, melted
1 tsp. vanilla
three 1.4 oz. bars chocolate-covered English toffee, finely chopped
Preheat oven to 400. Grease ten 2 1/2 inch muffin cups or line with paper bake cups; set aside. In a medium bowl, stir together flour, brown sugar, baking powder, baking soda, salt. Make a well in center of flour mixture. In another medium bowl, combine egg, milk, sour cream, melted butter, vanilla. Add all at once to flour mixture. Stir just until moistened, batter should be lumpy. Gently fold 2/3 of chopped toffee into batter. Spoon batter into prepared muffin cups, dividing batter evenly. Sprinkle tops with remaining chopped toffee. Bake 20 minutes or until muffin tops are golden brown, a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack 5 minutes. Remove from muffin cups. Serve warm.
