Day #3: Chocolate, Chocolate, and More Chocolate!

Don't you just love this quote by Marianne Williamson:
"Our deepest fear is not that we are inadequate. Our deepest fear is that we are powerful beyond measure. It is our light, not our darkness that most frightens us. We ask ourselves, Who am I to be brilliant, gorgeous, talented, and fabulous? Actually, who are you not to be? You are a child of God. Your playing small doesn't serve the world. There's nothing enlightened about shrinking so that other people won't feel insecure around you. We are all meant to shine, as children do. We were born to manifest the glory of God that is within us. It's not just some of us; it's in everyone. And as we let our own light shine, we unconsciously give other people permission to do the same. As we are liberated from our own fear, our presence automatically liberates others."

If you are a chocolate fan then you are going to love today's muffin because it involves three different types of chocolate chips. Experiment with whatever chocolate you happen to have. I used semisweet chocolate chips, white chocolate chips, and dark/white swirled chocolate chips. By my awesome taste-testers (a.k.a.: my hubby and three year old), these were determined delicious! Next time, I plan to try peanut butter chips, butterscotch chips, and toffee bits. That sounds yummy! Enjoy!

Next up...Whole Wheat Banana Muffins.

Triple Chocolate Chip Muffins

Ingredients:
2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
Heaping ½ cup firmly packed light brown sugar
Heaping 1/4 cup semisweet chocolate chips
Heaping 1/4 cup milk chocolate chips
Heaping 1/4 cup white chocolate chips
2 large eggs
1 cup sour cream
6 tbsp melted and cooled butter
1 tsp vanilla extract

Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin pan liners. Stir together the flour, baking powder, and salt in a large bowl. Stir in the brown sugar and chocolate chips. Lightly beat the eggs in a large bowl, then beat in the sour cream, butter, and vanilla. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.