Preheat oven to 350. Grease and flour 12 muffin pan cups (or use paper, but they may stick a little). Cream butter with the sugars, coffee and vanilla. Beat together eggs and milk. Combine the flour, salt, and baking powder. Alternately add the wet and dry ingredients to the butter mixture. Stir just to combine. Add the chips and walnuts. Fill the tins full. Bake for 20-25 minutes. Cool 5 minutes, then remove from the tins and finish cooling on racks. Recipe from The Frog Commissary Cookbook. Recipe by: Yvonne Bacandreas
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|Serving Size: 1 Serving (1713g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2473 (41%)|
|Amt Per Serving||% DV|
|Total Fat 274.8g||366 %|
|Saturated Fat 92.2g||461 %|
|Monounsaturated Fat 77.8g|
|Polyunsanturated Fat 77.8g|
|Cholesterol 2362.3mg||727 %|
|Sodium 2539.4mg||88 %|
|Potassium 2599.5mg||68 %|
|Total Carbohydrate 786.5g||231 %|
|Dietary Fiber 24.4g||98 %|
|Sugars, other 762.2g|
|Protein 140.7g||201 %|
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Calories per serving: 6001
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