Chocolate Hibiscus Muffins

Ingredients:

1/2 c. low fat sour cream
1 egg
2 tsp. vanilla extract
2/3 c. Almond Breeze, Original
1/3 c. Splenda
1 Tbs. Hibiscus powder
2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. mini chocolate chips, divided
1 Tbs. canola oil

Preheat oven to 375 degrees. Line a muffin tin with paper baking cups. In a bowl, whisk together the sour cream, egg, almond breeze, Splenda and vanilla, and set aside. In a large bowl, whisk together the flour, baking powder, baking soda, salt and hibiscus powder. Make a well in the center of the dry ingredients. Pour the liquid mixture, along with 1/2 c. mini chocolate chips into the center of the flour well, and using a spatula, work the liquid mixture in with the dry. Do not over mix, only until everything is well combined. Batter will be very thick! Divide evenly among 12 muffin cups. bake for 25-30 minutes or until the center is fully cooked. Let cool for 5 minutes in the pan, then transfer to wire racks until fully cool. Meanwhile, in a double boiler set at low heat, add the 1 c. chocolate chips with the canola oil and continuously stir until the chocolate is fully melted. Spoon the melted chocolate on top of each muffin. Make sure to decorate before the chocolate fully cools! (Makes 12 muffins, 6 WW points each.)