Debbi's Deadly Chocolate Muffins

         Yield: 12 Muffins
Categories: Bread, Muffins

12 oz Semisweet chocolate; coarse -chopped 1/2 c Unsalted Butter 1/2 c Sour Cream 1 c Cake Flour 1/2 ts Baking Soda 1/4 ts Salt 4 lg Eggs 1/2 c Packed Light Brown Sugar 1 ts Vanilla Extract 1 1/4 c Semisweet Chocolate Chips 1/4 c Coarsely Chopped Macadamia Nuts 1/4 c 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 1/4 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.