Ingredients
1/2
cup milk
1/3
cup vegetable oil
1
egg
1 2/3
cups Gold Medal™ all-purpose flour
3/4
cup sugar
2
teaspoons baking powder
1/2
teaspoon salt
3/4
cup white baking chips
3/4
cup sliced almonds
1
teaspoon shortening
Preparation
Heat oven to 400° F. In medium bowl, beat milk, oil and egg with fork. Stir in flour, sugar, baking powder and salt just until moistened. Stir in 1/2 cup of the baking chips and 1/2 cup of the almonds.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack.
Place remaining 1/4 cup baking chips and 1 teaspoon shortening in microwavable bowl. Microwave uncovered on Medium-High (70%) about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Drizzle over warm muffin tops. Sprinkle with remaining 1/4 cup almonds, pressing slightly into melted chips.
