Yield: 12 Muffins
| Measure | Ingredient |
|---|---|
| 12 ounces | Semisweet chocolate; coarse chopped |
| ½ cup | Unsalted Butter |
| ½ cup | Sour Cream |
| 1 cup | Cake Flour |
| ½ teaspoon | Baking Soda |
| ¼ teaspoon | Salt |
| 4 larges | Eggs |
| ½ cup | Packed Light Brown Sugar |
| 1 teaspoon | Vanilla Extract |
| 1¼ cup | Semisweet Chocolate Chips |
| ¼ cup | Coarsely Chopped Macadamia |
| \N \N | Nuts |
| ¼ cup | 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 ¼ 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.