|1 pack||(250g)light or regular cream cheese, at room temperature|
|¼ cup||Granulated sugar|
|¼ cup||All-purpose flour|
|1 cup||Chocolate chips|
|¼ cup||Vegetable oil|
|2 ounces||Unsweetened chocolate, meltd (about 2 squares or 57g)|
|½ cup||Water or milk|
|1¼ cup||All-purpose flour|
|1 cup||Granulated sugar|
|1 teaspoon||Baking powder|
|½ teaspoon||Baking soda|
Preheat oven to 350F (180C). Grease 12 muffin cups or coat with cooking spray. To make filling, beat cream cheese with a wooden spoon in a small mixing bowl just until smooth. Beat in egg, sugar and flour. When smooth, stir in chocolate chips. Set aside at room temperature, while continuing with recipe.
To make batter, lightly beat egg with a whisk in a medium-sized mixing bowl until white and yolk are just combined. Stir in oil and melted chocolate until smooth. Stir in water and vanilla. Measure flour, sugar, baking powder, baking soda and salt into a large mixing bowl. Stir with a fork until mixed, then make a well in centre. Pour in melted chocolate mixture.
Stir just until combined. Do not overbeat or muffins will be tough.
Spoon enough batter into muffin cups to fill them halfway. Make a small depression in batter and add a spoonful of cream cheese filling to centre of each. Then, carefully spoon remaining batter over filling so filling is covered. Bake in centre of 350F (180C) oven until edges become deep brown, and tops are set, about 25 to 30 minutes. These muffins do not become rounded in the centre, but have a flat top.
Remove muffins from oven and let stand for 10 minutes. Then, gently loosen each muffin around edges with a kitchen knife. Remove muffins from tin and place on a cooling rack. Serve warm or at room temperature for best flavor. For longer storage, refrigerate, or preferably freeze.
Chatelaine tip: To easily melt chocolate, cut into chunks and place in a microwave-safe small bowl, such as a custard cup. Microwave on medium, until almost completely melted, about 2 to 3 minutes. Stir until smooth.
Nutrients per muffin: 5.4g protein, 17.8g fat, 43g carbo's, 338 cals.
By: Pearl M. Martin, Chatelaine Magazine, April 1996 Prep time: 15mins Baking time: 25mins
Posted to EAT-L Digest 20 Sep 96 Date: Sat, 21 Sep 1996 12:41:09 +0700 From: Serene Ong <sereneo@...>
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