Yield: 12 Servings
Measure | Ingredient |
---|---|
1¼ cup | Flour |
¾ cup | Sugar |
½ teaspoon | Baking soda |
⅓ cup | Unsweetened cocoa |
¼ teaspoon | Salt |
⅔ cup | Buttermilk |
¼ cup | Vegetable oil |
1 \N | Lightly beaten egg |
1 teaspoon | Vanilla |
¼ cup | Lightly salted butter or margarine; melted & cooled |
⅓ cup | Semisweet chocolate chips; chopped |
6 ounces | Softened cream cheese |
¼ cup | Sugar |
1 \N | Lightly beaten egg |
⅛ teaspoon | Almond extract |
¼ cup | Toasted slivered almonds |
MUFFIN BATTER
TOPPING
Preheat oven to 375øF, prepare pans. In a large bowl, stir together flour, sugar, cocoa, baking soda & salt. In another bowl, stir together buttermilk, oil, butter, egg & vanilla until blended. Add dry mix to wet mix until just combined. Stir in chips. Spoon into pans. In a medium bowl, stir together cream cheese, sugar, egg & almond extract until well blended; stir in almonds. Spoon mixture over muffins. Bake 20-25 mins or until cooked. Makes 12. These muffins freeze well.
REC.FOOD.RECIPES
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