<<Disclaimer: Verify this information before applying it to your situation.>> 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.