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