Chocolate chunk sour cream muffins
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All purpose flour |
| ½ | cup | Sugar |
| 1½ | teaspoon | Baking powder |
| ½ | teaspoon | Cinnamon |
| ¼ | teaspoon | Salt |
| 2 | Eggs; lightly beaten | |
| ½ | cup | Milk |
| ½ | cup | Sour cream or plain yogurt |
| ¼ | cup | Margarine; melted |
| 1 | teaspoon | Vanilla |
| 1 | pack | German sweet chocolate; chopped (4 ounces) |
Directions
On Thanksgiving and Christmas mornings in my house I barely have time to swallow a muffin while beginning to prepare the side dishes and main course for dinner. On New Year's Day is the morning I get to be spoiled. My husband prepares breakfast. The muffins or sweet breads I made prior and had been frozen. Found these recipes in a new cookbook called, All Time Family Favorites, Breakfast & Brunch. They contain my favorite ingredient, chocolate.
Heat oven to 375 degrees.
Mix flour, sugar, baking powder, cinnamon and salt, set aside. Stir eggs, milk, sour cream, margarine and vanilla in large bowl until well blended.
Add flour mixture, stir until just moistened. Stir in chocolate.
Fill 12 paper or foil lined muffin cups ⅔ full with batter.
Bake for 30 minutes or until toothpick inserted into center comes out clean. Remove from pan to cool on wire rack.
Posted to EAT-L Digest by Sue Albro <SALBRO@...> on Nov 19, 1997