 | | Black Bottom Muffins |
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Muffin Batter
1-1/4 cups flour
3/4 cup sugar
1/2 tsp baking soda
1/3 cup unsweetened cocoa
1/4 tsp salt
2/3 cup buttermilk
1/4 cup vegetable oil
1 lightly beaten egg
1 tsp vanilla
1/4 cup lightly salted butter or margarine, melted and cooled
1/3 cup semisweet chocolate chips, chopped |
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| Instructions |
| Topping
6 ozs softened cream cheese
1/4 cup sugar
1 lightly beaten egg
1/8 tsp almond extract
1/4 cup toasted slivered almonds
Preheat oven to 375 degrees F, prepare pans. In a large bowl, stir together flour, sugar, cocoa, baking soda and salt. In another bowl, stir together buttermilk, oil, butter, egg and 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 and almond extract until well blended; stir in almonds. Spoon mixture over muffins. Bake 20-25 minutes or until cooked. Makes 12. These muffins freeze well.
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