Pecan Chocolate Chip Muffins

In a stainless steel bowl set over a simmering pot of water, melt the semi sweet chocolate. Remove from heat and leave to cool.

In a medium bowl, combine the flour, baking powder, baking soda and salt.

In a separate bowl, whisk the vanilla into the milk.

In a medium mixing bowl, mix on high speed the butter and the brown sugar until light and fluffy, about 3 minutes. Add in eggs one at a time until combined well. Mix in the chocolate.

In three additions add the flour and milk. Starting and ending with the flour. Stir in chocolate chips and chopped pecans.

Pour batter into prepared muffin pans. Bake for about 15- 20 minutes. Remove from oven and cool on a wire rack for about 5 minute and then remove from the tins. Muffins will keep up to 3-4 days in an airtight container.