Sour Cream Chocolate Muffins
List of Ingredients
5 ounces Semisweet Chocolate
2 Baking Chocolate Squares
1/3 cup Butter or Margarine
3/4 cup Sour Cream
2/3 cup Brown Sugar - packed
1/4 cup Light Corn Syrup
1 Egg
2 teaspoons Vanilla
1 1/2 cups Flour
1 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 cup Chocolate Chips - semi-sweet or milk
Recipe
Preheat oven to 400 degrees F. Mix semisweet chocolate, baking chocolate,
and butter together, then melt carefully in microwave or over simmering
water in double boiler. Allow to cool to lukewarm (about 110 degrees F). In
a mixing bowl, mix sour cream, sugar, corn syrup, egg and vanilla. Add
melted chocolates and mix well. Blend flour, soda and salt in a mixing bowl,
then add to the chocolate mixture and mix well. Add the chocolate chips and
stir to distribute evenly. Pour batter into 12 paper-lined or greased muffin
tins. Bake for 18 - 20 minutes or until a toothpick inserted into the center
comes out clean. Remove from muffin tins and allow to cool on wire racks.
Freezing tips: Be sure to let muffins cool completely before freezing.
Flash freeze on baking sheets, and package tightly in zip baggies, or with
vacuum sealer. You can keep these frozen for up to six months.
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