Title: Debbi's Deadly Chocolate Muffins
Categories: Bread Muffins
Yield: 12 Muffins
| 12 | oz | Semisweet chocolate; coarse chopped |
| 1/2 | c | Unsalted Butter |
| 1/2 | c | Sour Cream |
| 1 | c | Cake Flour |
| 1/2 | ts | Baking Soda |
| 1/4 | ts | Salt |
| 4 | lg | Eggs |
| 1/2 | c | Packed Light Brown Sugar |
| 1 | ts | Vanilla Extract |
| 1 1/4 | c | Semisweet Chocolate Chips |
| 1/4 | c | Coarsely Chopped Macadamia |
| | | Nuts |
| 1/4 | c | 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.