Black Bottom Muffins
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | Bread | 12 | Servings | |
INGREDIENTS
| 1 1/4 | c | Flour |
| 3/4 | c | Sugar |
| 1/2 | t | Baking soda |
| 1/3 | c | Unsweetened cocoa |
| 1/4 | t | Salt |
| 2/3 | c | Buttermilk |
| 1/4 | c | Vegetable oil |
| 1 | Lightly beaten egg | |
| 1 | t | Vanilla |
| 1/4 | c | Lightly salted butter or |
| margarine melted & | ||
| cooled | ||
| 1/3 | c | Semisweet chocolate chips |
| chopped | ||
| 6 | oz | Softened cream cheese |
| 1/4 | c | Sugar |
| 1 | Lightly beaten egg | |
| 1/8 | t | Almond extract |
| 1/4 | c | Toasted slivered almonds |
INSTRUCTIONS
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 From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 304
Calories From Fat: 153
Total Fat: 17.6g
Cholesterol: 51.2mg
Sodium: 234.4mg
Potassium: 180.4mg
Carbohydrates: 33.8g
Fiber: 2.4g
Sugar: 18.1g
Protein: 5.7g