12 chocolate chip cookies, finely rolled (about 1-1/4 cups crumbs)
1 cup all-purpose flour
1 cup grated carrots
1/3 cup walnuts, chopped
3 tablespoons packed light brown sugar
1 tablespoon baking powder
1 egg
3/4 cup milk
1/4 cup margarine or butter, melted
Soft cream cheese, optional
Mix cookie crumbs, flour, carrots, walnuts, brown sugar and baking powder in medium bowl; set aside. Blend egg, milk and margarine or butter in small bowl; stir into flour mixture just until moistened. Spoon into 12 greased 2 1/2-inch muffin-pan cups. Bake at 400 F for 20 to 25 minutes or until done. Cool slightly; serve topped with cream cheese, if desired.
Microwave:
Prepare batter as above. Fill 6 double paper-lined microwavable muffin-pan cups 2/3 full. Microwave at HIGH (100% power) for 2-1/2 to 3-1/2 minutes or until toothpick inserted in centers comes out clean, rotating dish 1/2 turn after 1 minute. Let stand 1 minute on heat-proof surface; remove to rack. Repeat with remaining batter.
Makes 12 muffins