Chocolate cheesecake muffins

Yield: 1 Servings

Measure Ingredient
1 pack (8 oz) of Cream Cheese; softened
6 tablespoons Sugar
3 cups Flour
1½ cup Sugar
8 tablespoons Baking Cocoa
1½ teaspoon Salt
3 \N Eggs; beaten
2¼ cup Milk
1 cup Vegetable Oil
\N \N Confectioners Sugar for decoration

In small bowl, beat cream cheese and 6 Tbsp sugar until fluffy. Set aside.

In larger bowl, combine next 4 ingredients, mixing well. In 3rd bowl mix eggs, milk and oil and beat well. Make well in dry ingredients and add liquids. mixing only until combined. Batter should be lumpy. Spoon 3 Tbsp of chocolate batter into greased muffin tins, then a teaspoon of cream cheese, then more chocolate batter until filled just below the rim. ( These do not rise much so don't worry. ) Bake at 375 for approx. 20 minutes until tops no longer have shiny look to them. Let stand in muffin tins for a few minutes to cool before removing and dust with confectioners sugar. Enjoy !!! Posted to TNT - Prodigy's Recipe Exchange Newsletter by Karolee Bruce <kargorbr@...> on Jul 25, 1997

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