Deadly Chocolate Muffins
Source of Recipe
Aunt Saunny
12 ounces semisweet chocolate, coarsely chopped
1 stick unsalted butter
1/2 cup sour cream
1 cup sifted 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 cups semisweet chocolate chips
1/4 cup coarsely chopped macadamia nuts
1/4 cup white chocolate chips
Preheat the oven to 350 degrees F. Lightly oil the top surface of a
12-cup muffin tin. Line the cups with paper liners.In a double boiler,
melt the chopped semisweet chocolate with the butter and stir until
smooth. Remove from the heat and stir in the sour cream. In a small
bowl, whisk together the flour, baking soda and salt.
In a large bowl with an electric mixer, beat the eggs and sugar until
light and pale, about 5 mins.Beat in the chocolate mixture and the
vanilla.Add the flour mixture and 1 cup of the semisweet chocolate
chips.Spoon the batter evenly into the prepared cups. Top with the
remaining 1/4 cup semisweet chips, the macadamia nuts, and the white
chocolate chips. Bake for 20 to 25 mins, or until the centers are set.
Set the muffin tin on a wire rack to cool for 15 mins.Then remove the
muffins to cool completely.
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