Chocolate Toffee Muffins

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 oz. ea.) 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.

AUTHOR: Pepper Byfield