| Double Fudge Muffins | | | | | | | |
| | | | | | | | | | |
| 5 oz semisweet chocolate, coarsely chopped | 2 oz unsweetened chocolate, coarsely chopped | | |
| 1/3 cup butter | | | 3/4 cup sour cream | | | | |
| 2/3 cup firmly packed brown sugar | 1/4 cup light corn syrup | | | | |
| 1 egg, room temperature | | 1 1/4 tsp vanilla | | | | | |
| 1 1/2 cup all purpose flour | | 1 tsp baking soda | | | | | |
| 5 oz semisweet chocolate, cut into 1/3 inch pieces OR 1 c semisweet chocolate chips | | |
| | | | | | | | | | |
| Preheat oven to 400 degrees F. Generously grease 2 1/2 muffin cups or line with foil baking cups. Melt |
| first 3 ingredients in medium bowl set over saucepan of barely simmering water. Stir until smooth. Cool |
| slightly. Whisk sour cream, sugar, corn syrup, egg and vanilla into chocolate. Mix flour, baking soda, and |
| salt in large bowl. Mix in 1 cup chopped chocolate. Make well in center of dry ingredients. Add chocolate |
| mixture to well; stir into dry ingredients until just blended (batter will be lumpy). Spoon batter into |
| prepared cups, filling each 3/4 cup full. Bake muffins until tester inserted in center comes out moist and |
| almost clean, about 20 minutes. Cool 5 minutes. Serve warm. Makes about 16. |
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