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Saturday, January 9, 2010

Triple Chocolate Muffins

Triple Chocolate Muffins:

I like the idea of frezzing foods to later give to my two kids that are in college. I found this at Freeze Happy.
There are some important things you need to know about food safety if you really want to dive into Freezer Cooking go HERE to learn more.

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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