Well, we took a walk down memory lane tonight.  It’s been a while since I made this Sunday evening snack.  It used to be one of my husbands favorite.  Apparently he still likes them very much.

These muffins are best eaten fresh and warm.

preheat oven to 400 and grease 12 muffin cups

IN A MEDIUM BOWL:

2 cups flour

3/4 cup sugar

2 tsp. baking powder

1/2 tsp. salt

1/2 cup chopped pecans (optional)

ADD:

3/4 cup butter  (room temperature) and mix in until mixture makes fine crumbs.  I use my hands.

In a 1 cup Measuring CUP:

1/2 cup milk plus 1/4 cup plain yogurt OR sour cream

2 eggs

1 tsp. vanilla

Add liquid to large bowl mixture.  Mix with a fork until blended together.

In each of the 12 muffin cups place approximately 1 (heaping)TBLSP. muffin mixture.  Flatten slightly and sprinkle with approximately 1 tsp. chocolate chips.  cover with 1 TBLSP. muffin mixture.  Make a slight indentation in top of muffin and place 1/2 tsp. jam of choice.

Bake muffins for approximately 20 minutes.  They will be slightly golden.

Serve with fruit salad.