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Chocolate Chip Muffins I

Reviewed: Apr. 25, 2010
Like others, I find this batter too thin. Baking longer would have no effect except to dry them out. The taste was fine, but I prefer to have chocolate chips spread throughout, and not sunk to the bottom of each muffin (they looked like "black-bottomed" cakes). I'm sure they sank because of the thinness of the batter. I have another plain, sweet muffin recipe I use that I add chocolate chips to, I think I'll go back to that recipe.
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