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.