redients list: lb chocolate chips. 1/3 lb of soft butter. 4 medium eggs. 2 cups of flour. 1 cup of sugar. cup of milk.

lk. 1 tablespoon of baking powder. teaspoon of vanilla extract. teaspoon of salt. Instructions: Preheat your oven to 400F (200C) and butter your muffin pan. Beat the butter and the vanilla extract together to form a light, airy mixture. One at a time, add the eggs, and beat gently. Add cup of the sugar after each egg and mix thorougly. Put the baking powder and salt in the milk, then add to the mixture. Fold in the flour and the chocolate chips. Pour the mix into your buttered muffin pan, filling each cup two-thirds full. Bake for 25 minutes or until muffins turn golden brown.

2/3 cup of baking cocoa. 2 large eggs. 2 cups of flour. 1 cup of chocolate chips. 1/2 cup of sugar. 2 teaspoons of baking soda. 1 1/3 cups of milk. 1/3 cup of vegetable oil. 1 teaspoon of vanilla. 1/2 teaspoon of salt. Instructions:

Preheat your oven to 400F. Coat muffin tins with non-stick cooking spray. In a large bowl, combine the cocoa, flour, sugar, baking soda, salt and vanilla. Stir in half a cup of chocolate chips. In a separate bowl, combine the eggs and milk. Add the egg/milk mixtute to the other ingredients until moistened. Scoop the batter evenly into the prepared pan. Sprinkle with the remaining chocolate chips. Bake for about twenty minutes or until a toothpick inserted in the middle comes out clean. Cool on a wire rack before removing from the pan. Ingredients list: 2 medium eggs. 1 cups of flour. 1 cup of grated carrots. 1 cup of sugar. cups of oil. cup of orange liqueur. cup of raisins. cup of chopped pecans. 1 teaspoon of baking powder. teaspoon of baking soda. teaspoon of cinnamon. teaspoon of nutmeg. teaspoon of salt. Instructions: Preheat your oven to 350F (175C). Prepare muffin tins with paper liners. Heat the orange liqueur to just boiling.

Add the raisins and remove from heat. Set aside and allow to soak. Place the pecans in a food processor bowl to chop them. Remove and set aside. Cut the carrots into chunks and chop coarsely. Add sugar, oil and eggs. Process until thoroughly blended. Sift the dry ingredients together and add to processor bowl with the chopped pecans. Process until the ingredients are moist. Drain raisins and fold in by hand. Fill the muffin tins two-thirds full. Bake for 40 minutes.