Sour Cream Chocolate Muffins

5 oz. semisweet chocolate
2 baking chocolate squares
1/3 c. butter
3/4 c. sour cream
2/3 c. brown sugar, packed
1/4 c. light corn syrup
1 egg
2 tsp. vanilla
1 1/2 c. flour
1 tsp. salt
1/2 c. chocolate chips

Mix semisweet chocolate, baking chocolate, and butter together. Then melt carefully in microwave or over simmering water in double broiler. Allow to cool to lukewarm. Mix sour cream, sugar, corn syrup, egg and vanilla. Blend with melted chocolates. Blend flour, soda, and salt. Then add to the chocolate mixture and blend well. Add the chocolate chips. Pour batter into 12 paper lined or greased muffin tins. Bake in preheated 400 degrees oven for about 20 minutes. Remove from muffin tins and allow to cool on wire racks.

When freezing, cool completely, then freeze individually in baggies removing as much air as possible from each baggie before sealing.