Instructions: 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.

Freezing tips: Be sure to let muffins cool completely before freezing.

Flash freeze on baking sheets, and package tightly in zip baggies, or with vacuum sealer. You can keep these frozen for up to six months.

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