CHOCOLATE TOFFEE MUFFINS Fill a split muffin with a spoonful of your favorite pudding - yummy! 1 1/4 cups milk 1/3 cup vegetable oil 1 egg 2 cups all-purpose flour 2/3 cup sugar 1/3 cup baking cocoa 2 teaspoons baking powder 1/2 teaspoon salt 3 bars (1.4 ounces each) chocolate-covered English toffee candy, chopped or 3/4 cup toffee chips or 1/2 cup almond brickle chips and 1/4 cup miniature semisweet chocolate chips Heat oven to 400°F. Grease bottoms only of 12 medium muffin cups, 24 miniature cups, or 4 jumbo cups, or line with paper baking cups.

Beat milk, oil and egg in large bowl with spoon. Stir in remaining ingredients except candy just until flour is moistened. Reserve 1/4 cup candy; fold remaining candy into batter. Divide batter evenly among muffin cups. Sprinkle reserved candy over batter.

Bake medium muffins 18 to 20 minutes, miniature 10 to 17 minutes or jumbo 25 to 35 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to wire rack. Serve warm or cool.

Makes 12 medium, 24 mini or 4 jumbo muffins.

1 Muffin: Calories: 250 (Cal. from fat: 100), Fat: 11g (Saturated: 4g), Cholesterol: 30mg, Sodium: 140mg, Carbohydrate: 35g, Protein: 5g.

[Gold Medal, Let's Bake! no.30]