Black Bottom Muffins

Black Bottom Muffins

 Muffin Batter

1 1/4 cups flour

3/4 cup sugar

1/2 tsp baking soda

1/3 cup unsweetened cocoa

1/4 tsp salt

2/3 cup buttermilk

1/4 cup vegetable oil

1 lightly beaten egg

1 tsp vanilla

1/4 cup lightly salted butter or margarine, melted & cooled

1/3 cup semisweet chocolate chips, chopped

Topping:

6 ozs. softened cream cheese

1/4 cup sugar

1 lightly beaten egg

1/8 tsp almond extract

1/4 cup toasted slivered almonds

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 minutes or until cooked.

Makes 12.

These muffins freeze well.