Sour Cream Chocolate Muffins

Welcome to Freezer Food Friday. 

As the summer draws to an end it is time to start thinking about baking again. Here is a muffin recipe that can be made and frozen to be used as needed.

Please share a recipe and link it below. I will come around to visit.

Sour Cream Chocolate Muffins

(12 servings)

5 ounces Semisweet Chocolate
2 Baking Chocolate Squares
1/3 cup Butter or Margarine
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
Preheat oven to 400 degrees F. 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 (about 110 degrees F).

In a mixing bowl, mix sour cream, sugar, corn syrup, egg and vanilla. Add melted chocolates and mix well. Blend flour, soda and salt in a mixing bowl, then add to the chocolate mixture and mix well.

Add the chocolate chips and stir to distribute evenly. Pour batter into 12 paper-lined or greased muffin tins.

Bake for 18 – 20 minutes or until a toothpick inserted into the center comes out clean. Remove from muffin tins and allow to cool on wire racks.

You can keep these frozen for up to six months.

BANANA NUT MUFFINS for the freezer

Welcome to Freezer Food Friday! Please share a recipe that can be prepared ahead and frozen for later use. Today I have a recipe for Banana Nut Muffins.  

 

BANANA NUT MUFFINS

6 tablespoons vegetable oil
1 cup sugar
2 eggs (or 4 egg whites)
1 teaspoon vanilla
2 very ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon each nutmeg and cinnamon
1 cup buttermilk or yogurt
1/2 cup chopped pecans or walnuts

Beat oil and sugar in a large mixing bowl until fluffy. Add the eggs and vanilla and mix well. Add the bananas and mix until batter is smooth.

In a separate bowl blend together the flour, salt, baking powder, baking soda, nutmeg and cinnamon.

Add the egg mixture and the buttermilk alternately to the flour mixture, stirring after each addition just until moistened. Fold in nuts.

Preheat oven to 400 degrees. Spray muffin cups with a nonstick cooking spray.

Fill each muffin cup 3/4 full. Bake 17 minutes or until the tops of the muffins are golden brown.