Yield: 12 Muffins
|12 ounces||Semisweet chocolate; coarse chopped|
|½ cup||Unsalted Butter|
|½ cup||Sour Cream|
|1 cup||Cake Flour|
|½ teaspoon||Baking Soda|
|½ cup||Packed Light Brown Sugar|
|1 teaspoon||Vanilla Extract|
|1¼ cup||Semisweet Chocolate Chips|
|¼ cup||Coarsely Chopped Macadamia|
|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.