Black bottom muffins
12 Servings
Ingredients
| Quantity | 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 | 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 | Lightly beaten egg | |
| ⅛ | teaspoon | Almond extract |
| ¼ | cup | Toasted slivered almonds |
Directions
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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