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CraftLady - Posted February 07, 2004 05:54 AM
DEBBI’S DEADLY CHOCOLATE MUFFINS
12 ozs. semisweet chocolate,coarsely chopped
1 stick unsalted butter
1/2 cup sour cream
1 cup sifted cake flour
1/2 tsp. baking soda
1/4 tsp. salt
4 large eggs
1/2 cup packed light brown sugar
1 tsp. vanilla
1 1/4 cup semisweet chocolate chips
1/4 cup coarsely chopped macadamia nuts
1/4 cup white chocolate chips
Preheat the oven to 350 degrees. 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 minutes. 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 muffin cups. Top with the remaining 1/4 cup semisweet chips, the macadamia nuts, and the white chocolate chips. Bake for 20 to 25 minutes, or until the centers are set.
Set the muffin tin on a wire rack to cool for 15 minutes. Then remove the muffins to cool completely. Yield: about 12 muffins
DEBBI’S DEADLY CHOCOLATE MUFFINS
12 ozs. semisweet chocolate,coarsely chopped
1 stick unsalted butter
1/2 cup sour cream
1 cup sifted cake flour
1/2 tsp. baking soda
1/4 tsp. salt
4 large eggs
1/2 cup packed light brown sugar
1 tsp. vanilla
1 1/4 cup semisweet chocolate chips
1/4 cup coarsely chopped macadamia nuts
1/4 cup white chocolate chips
Preheat the oven to 350 degrees. 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 minutes. 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 muffin cups. Top with the remaining 1/4 cup semisweet chips, the macadamia nuts, and the white chocolate chips. Bake for 20 to 25 minutes, or until the centers are set.
Set the muffin tin on a wire rack to cool for 15 minutes. Then remove the muffins to cool completely. Yield: about 12 muffins