Recipe - Black Bottom Muffins

MUFFIN BATTER
1 One fourth cup Flour
Three fourths cup Sugar
One half teaspoon Baking soda
1/3 cup Unsweetened cocoa
One fourth teaspoon Salt
2/3 cup Buttermilk
One fourth cup Vegetable oil
1 Lightly beaten egg
1 teaspoon Vanilla
One fourth cup Lightly salted butter or
margarine; melted & cooled
1/3 cup Semisweet chocolate chips;
chopped

TOPPING
6 ounce Softened cream cheese
One fourth cup Sugar
1 Lightly beaten egg
1/8 teaspoon Almond extract
One fourth cup Toasted slivered almonds

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 2025 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,
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