Chocolate, walnuts and almonds go hand in hand in this moist muffin. Perfect for a weekend morning tea.
I loved it! However, I did add 1/4 cup more milk and 1 tbsp more oil (I think it should resemble a cake batter when all is mixed together). Also did 3/4 cup of cocoa because I like it chocolately! And, lastly, I used 1/2 tsp salt and will use a bit more next time around. It is pretty hard to toothpick-test something with chocolate chips because the toothpick can come out wet even if the batter is done, so I just recommend that you cook for 25 minutes and it should come out as perfect as mine did! Great recipe -- thanks so much! - 02 Mar 2006 (Review from Allrecipes USA and Canada)
I made them without the nuts and almonds. they came out moist and delicious! I baked them for 20 minutes and they came out just perfect! - 30 Nov 2006 (Review from Allrecipes USA and Canada)
I followed the recipe exactly, baked them for exactly 20 minutes, took them to a function, and they disappeared in 15 minutes. Awesome recipe. - 03 Nov 2008 (Review from Allrecipes USA and Canada)