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 Deadly Chocolate Muffins adapted by Mike Jones: For those who love
 chocolate, this is a wonderful and moist dessert.  No one will know that
 it is GF.  For a decorative dessert, use white chocolate in the topping.

 2 eggs, separated             1/2 tsp. baking soda
 1/8  tsp. cream of tartar     1/4 tsp. salt
 1/2 cup light brown sugar,    1 cup Gourmet Blend flour
 packed                        1/2 to 1 cup GF semisweet
 12 oz GF semisweet chocolate  chocolate
 1/2 cup GF unsalted           _______
                               Topping
 margarine
 6 tbs. GF sour cream          1/4 cup chopped nuts, Macadamia
 1 tsp. GF vanilla extract     or pecans
 1 tsp. xanthan gum            1/4 cup GF semisweet chocolate

 Preheat oven to 350 degrees.  Line the muffin tins with paper liners.

 Separate the eggs.  Whip the egg whites with the cream of tartar until
 fluffy and stiff peaks form.  Set aside.  Melt the 12 ounces of chocolate
 and margarine in the microwave or a double boiler.  Set aside.

 Cream the egg yolks and brown sugar.  Add the vanilla extract and sour
 cream.  Beat until well mixed, about 1 minute on low speed.  Add the
 melted chocolate-margarine mixture.  Beat until well mixed, about 2
 minutes on low speed.  Add the salt, baking soda, xanthan gum, and
 Gourmet Blend flour.  Beat until well mixed about two minutes on low
 speed.  Fold in the egg whites.  Fold in the 1/2 cup of chocolate bits.
 Spoon into the paper liners, filling each about 2/3 full.  This is a
 sticky dough.  A spoon with a knife is an easy way to fill the paper
 liners.  Sprinkle with the chopped nuts.  Sprinkle with the remaining
 chocolate chips, one or two per muffin.  Bake at 350 degrees for 25
 minutes.  Remove from oven and cool for 15 minutes before removing from
 muffin tins.  Makes 24.