Title: Recipe By : Adapted From "Mrs. Fields I Love Chocolate! Cook
Categories: Bread Breakfast
Yield: 1 Servings

		Vegetable oil
12	oz	Semisweet chocolate; coarsely chopped
1/2	c	Butter; unsalted
1/2	c	Sour cream
1	c	Cake flour; sifted
1/2	ts	Baking soda
1/4	ts	Salt
4		Eggs
1/2	c	Light brown sugar; packed
1	ts	Vanilla
1 1/2	c	Semisweet chocolate chips; divided
1/4	c	Pecans; coarsely chopped
		Lightly oil top surface of a 12-cup
		; muffin tin. line cups with paper

ners. liners : in a double boiler (or : -microwave), melt chopped : ; semisweet : ; chocolate with : butter; stir until smooth. : -remove from : ; heat; stir in sour cream. : in a small bowl or ziploc : -bag, combine flour, : ; baking soda and : ; salt. : in a large bowl with : -electric mixer, beat eggs : -and : ; sugar until light : ; and : pale; about 5 minutes. : ; beat in the melted : ; chocolate mixture : ; and vanilla. add : flour mixture and 1 cup of : -the semisweet : ; chocolate chips. : spoon batter evenly into : -prepared muffin : ; cups. top with remaining : -1/2 : c chocolate chips and pecans. : -bake in a : ; preheated 350°f oven 20 to : -25 : minutes; or until centers : ; are set. : set muffin tin on a wire : -rack and let : ; cool 15 minutes. remove : -muffins; : let cool completely. : makes 12 jumbo muffins.

NOTES : Original recipe used 1/4 cup semisweet chocolate chips, 1/4 cup white chocolate chips, and 1/4 cup coarsely chopped macadamia nuts for muffin topping. Posted to MM-Recipes Digest V4 #7 by Dianne Weinsaft on Sep 21, 1997

previous

next