Monday, 04 January 2010

• Recipe: Triple Chocolate Muffins for Freezing

  This is a guest post from Freeze Happy.
  
  

  
  

  
  It's been a while since I featured a breakfast recipe. We all hear a million times over that breakfast should not ever be skipped. And maybe the fact that this is a chocolate muffin negates the health benefits of not skipping breakfast, but I choose to overlook that fact.
  
  TRIPLE CHOCOLATE MUFFINS
  Yield: 12 muffins
  

  • 5 ounces Semisweet Chocolate
  • 2 Baking Chocolate Squares
  • 1/3 cup Butter
  • 3/4 cup Sour Cream
  • 2/3 cup Brown Sugar - packed
  • 1/4 cup Light Corn Syrup
  • 1 Egg
  • 2 teaspoons Vanilla
  • 1 1/2 cups Flour
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1/2 cup Chocolate Chips - semi-sweet or milk

  
  To Prepare:
  - Mix semisweet chocolate, baking chocolate, and butter together, then melt carefully in microwave or over simmering water in double boiler. Allow to cool to lukewarm.
  - Mix sour cream, sugar, corn syrup, egg and vanilla. Blend with melted chocolates. Blend flour, soda and salt, then add to the chocolate mixture and blend very well. Add the chocolate chips.
  - Pour batter into 12 paper-lined or greased muffin tins.
  - Bake in preheated 400 degree F oven for about 20 minutes. Remove from muffin tins and allow to cool on wire racks.
  
  To Freeze
  Cool completely, then freeze in individual baggies, removing as much air as possible from each baggie before sealing.
  
  To Serve
  Reheat in microwave for 15-20 seconds or until just slightly warm.

  

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