| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
|
Bread |
12 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Flour |
| 3/4 |
c |
Sugar |
| 1/2 |
ts |
Baking soda |
| 1/3 |
c |
Unsweetened cocoa |
| 1/4 |
ts |
Salt |
| 2/3 |
c |
Buttermilk |
| 1/4 |
c |
Vegetable oil |
| 1 |
|
Lightly beaten egg |
| 1 |
ts |
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 |
ts |
Almond extract |
| 1/4 |
c |
Toasted slivered almonds |
INSTRUCTIONS
MUFFIN BATTER
TOPPING
Preheat oven to 375°F, 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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