Title: Black Bottom Muffins
Categories: Bread
Yield: 12 Servings

-------------------------------MUFFIN BATTER-------------------------------
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

----------------------------------TOPPING----------------------------------
6 oz Softened cream cheese
1/4 c Sugar
1 Lightly beaten egg
1/8 ts Almond extract
1/4 c 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 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.