Toffee Crunch Muffins

1 1/2 c All-purpose flour
1/3 c Firmly packed light brown sugar
2 ts Baking powder
1/2 ts Baking soda
1/2 c Milk
1/2 c Dairy sour cream
3 tb Butter or margarine, melted
1 Egg, beaten
1 ts Vanilla extract
3 Chocolate cover toffee, chopped and divided (1. 4 ozs each)

Preheat oven to 400 degreesF. Grease or paper-line 36 (13/4-inch) mini-muffin cups. Combine flour, brown sugar, baking powder, baking soda and salt in large bowl. Combine milk sour cream, butter, egg and vanilla in small bowl until blended; stir into flour mixture just until moistened. Fold in 2/3 of candy. Spoon into prepared muffin cups, filling almost full. Sprinkle remaining candy evenly over tops od muffins. Bake 16 to 18 minutes or until wooden pick inserted in center comes out= clean. Remove from pans. Cool on wire racks. makes 36 mini muffins.

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