Debbi's Deadly Chocolate Muffinsbreads, muffins 12 oz semisweet chocolate; coarse chopped 1/2 cup unsalted butter 1/2 cup sour cream 1 cup cake flour 1/2 teaspoon baking soda 1/4 teaspoon salt 4 large eggs 1/2 cup packed light brown sugar 1 teaspoon vanilla extract 1 1/4 cup semisweet chocolate chips 1/4 cup coarsely chopped macadamia 1 nuts 1/4 cup white chocolate chips Preheat oven to 350 degrees. Lightly oil the top surface of a 12 c muffin tin. Line the cups with paper liners. In a double boiler, melt the chopped semisweet chocolate w/ the butter and stir until smooth. Remove from teh heat and stir in the sour cream. In a small bowl, whisk together the flour, baking soda and salt. In a lg. bowl with an electric mixer, beat the eggs and sugar until light and pale, about 5 min. Beat in the chocolate mixture and 1 c. of the semisweet chocolate chips. Spoon the batter evenly into the prepared muffin cups. Top w/ the remaining 1/4 c. semisweet chips, the macadamia nuts and the white chocolate chips. Bake for 20-25 min., or until the centers are set. Set the muffin tin on a wire rack to cool for 15 min. Then remove the muffins to cool completely. Makes 12 muffins. |
