Recipe - Chocolate Chunk Sour Cream Muffins

1 One half cup All purpose flour
One half cup Sugar
1 One half teaspoon Baking powder
One half teaspoon Cinnamon
One fourth teaspoon Salt
2 Eggs; lightly beaten
One half cup Milk
One half cup Sour cream or plain yogurt
One fourth cup Margarine; melted
1 teaspoon Vanilla
1 pack German sweet chocolate;
chopped (4 ounces)

On Thanksgiving and Christmas mornings in my house I barely have time to
swallow a muffin while beginning to prepare the side dishes and main course
for dinner. On New Year's Day is the morning I get to be spoiled. My
husband prepares breakfast. The muffins or sweet breads I made prior and
had been frozen. Found these recipes in a new cookbook called, All Time
Family Favorites, Breakfast & Brunch. They contain my favorite ingredient,
chocolate.

Heat oven to 375 degrees.

Mix flour, sugar, baking powder, cinnamon and salt, set aside. Stir eggs,
milk, sour cream, margarine and vanilla in large bowl until well blended.
Add flour mixture, stir until just moistened. Stir in chocolate.

Fill 12 paper or foil lined muffin cups 2/3 full with batter.

Bake for 30 minutes or until toothpick inserted into center comes out
clean. Remove from pan to cool on wire rack.

Posted to EATL Digest by Sue Albro SALBRO@OCMVM.CNYRIC.ORG on Nov 19,
1997