Black bottom muffins

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



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.


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