INGREDIENTS

INSTRUCTIONS

FILLING
BATTER
Preheat oven to 350F (180C).  Grease 12 muffin cups or coat with cooking
spray. To make filling, beat cream cheese with a wooden spoon in a small
mixing bowl just until smooth. Beat in egg, sugar and flour. When smooth,
stir in chocolate chips. Set aside at room temperature, while continuing
with recipe.
To make batter, lightly beat egg with a whisk in a medium-sized mixing bowl
until white and yolk are just combined.  Stir in oil and melted chocolate
until smooth.  Stir in water and vanilla.  Measure flour, sugar, baking
powder, baking soda and salt into a large mixing bowl.  Stir with a fork
until mixed, then make a well in centre.  Pour in melted chocolate mixture.
Stir just until combined.  Do not overbeat or muffins will be tough.
Spoon enough batter into muffin cups to fill them halfway.  Make a small
depression in batter and add a spoonful of cream cheese filling to centre
of each.  Then, carefully spoon remaining batter over filling so filling is
covered.  Bake in centre of 350F (180C) oven until edges become deep brown,
and tops are set, about 25 to 30 minutes.  These muffins do not become
rounded in the centre, but have a flat top.
Remove muffins from oven and let stand for 10 minutes.  Then, gently loosen
each muffin around edges with a kitchen knife. Remove muffins from tin and
place on a cooling rack.  Serve warm or at room temperature for best
flavor. For longer storage, refrigerate, or preferably freeze.
Chatelaine tip: To easily melt chocolate, cut into chunks and place in a
microwave-safe small bowl, such as a custard cup. Microwave on medium,
until almost completely melted, about 2 to 3 minutes. Stir until smooth.
Nutrients per muffin: 5.4g protein, 17.8g fat, 43g carbo's, 338 cals.
By: Pearl M. Martin, Chatelaine Magazine, April 1996 Prep time: 15mins
Baking time:    25mins
Posted to EAT-L Digest 20 Sep 96
Date:    Sat, 21 Sep 1996 12:41:09 +0700
From:    Serene Ong <sereneo@INFO.BISHKEK.SU>

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