Title: Mrs. Fields Deadly Chocolate Muffins
Categories: Muffins Fake Microwave Snack Holiday
Yield: 12 Servings
| 12 | oz | Semisweet chocolate |
| 1 | lg | Eggs |
| | | Coarsely chopped |
| 1/2 | c | Packed light brown sugar |
| 1/2 | c | Unsalted butter |
| 1 | ts | Pure vanilla |
| 1/2 | c | Sour cream |
| 1 1/4 | c | Semisweet chocolate chips |
| 1 | c | Sifted cake flour |
| 1/4 | c | Coarsely chopped macadamia |
| 1/2 | ts | Baking soda |
| | | Nuts |
| 1/4 | ts | Salt |
| 1/4 | c | White chocolate chips |
Heat oven to 350 degrees. Lightly oil the top of a 12-cup muffin tin. Line
the cups with paper liners. Melt the chopped semisweet chocolate with the
butter in the top of a double boiler, stirring until smooth. Remove from
the heat and stir in the sour cream. Cool. Whisk together cake flour,
baking soda and salt in a small bowl. Beat eggs and sugar in a large bowl
with an electric mixer until light and pale, about 5 minutes. Beat in
chocolate mixture and vanilla. Add flour mixture and 1 cup of the semisweet
chips. Spoon the batter evenly into prepared muffin cups to fill about 3/4
full (do not fill too full or the muffins will have large, puffy tops). Top
evenly with remaining 1/4 cup semisweet chips, macadamia nuts and white
chocolate chips. Bake until the centers are set to the touch, 20 to 25
minutes. Set muffin tin on a wire rack to cool 15 minutes. Remove muffins
to cool completely on rack. Source: Press Enterprise Adapted from Mrs.
Fields I Love Chocolate Cookbook.