Double Chocolate Muffins

Preheat oven to 375 degrees.

Sift together in a bowl & then set aside:

1 C. cake flour

3/4 C. white flour

1/2 C. unsweetened cocoa powder

2 teasp. baking powder

In a mixing bowl, beat together:

2 large eggs

1 cup sugar

1/2 C. milk

1/4 C. sour cream

1/2 cup vegetable oil

2 teasp. vanilla

Slowly add the sifted flour mixture into the egg mixture, folding (NOT beating roughly- that makes muffins tough & leathery) until everything is just incorporated.

Add 1 cup mini chocolate chips and 1/2 cup Ghirardelli 60% chocolate chips (or bittersweet chips) and stir together.

Fill paper lined muffin cups 2/3 full - then sprinkle tops liberally with sugar.

Bake for 20 minutes (test with toothpick to make sure centers are done).

Cook on a baking rack.