Black Bottom Muffins
Although called muffins, these treats are really cupcakes in disguise. They are just one of the varieties served at the cafeteria.
Servings: 12
Ingredients:
| Nutritional Info | |
| Per muffin: about | - |
| cal | 253 |
| pro | 3 g |
| total fat | 11 g |
| sat. fat | 3 g |
| carb | 36 g |
| fibre | 1 g |
| chol | 26 mg |
| sodium | 228 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 9% |
| vit A | 4% |
| folate | 11% |
Suggested Recipes
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1/2 cup (125 mL) cream cheese, softened
1 egg
1-1/4 cups (300 mL) granulated sugar
1-1/2 cups (375 mL) all-purpose flour
1/4 cup (50 mL) cocoa powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1 cup (250 mL) water
1/3 cup (75 mL) vegetable oil
2 tbsp (25 mL) white vinegar
1 tsp (5 mL) vanilla
1/4 cup (50 mL) chocolate chips
Preparation:
In bowl, beat together cream cheese, egg and 1/4 cup (50 mL) of the sugar until smooth; set aside.
In large bowl, sift together flour, remaining sugar, cocoa powder, baking soda and salt. In separate bowl, whisk together water, oil, vinegar and vanilla; pour over flour mixture. Beat until combined. Spoon into greased or paper-lined muffin cups, filling three-quarters full. Spoon 1 tbsp (15 mL) of the cheese mixture on top of each; sprinkle with chocolate chips.
Bake in centre of 350°F (180°C) oven until tester inserted in centre comes out clean, about 25 minutes. Let cool in pan on rack for 10 minutes. Remove from pan; let cool completely on rack. (Make-ahead: Store in airtight container for up to 24 hours. Or wrap individually and freeze in airtight container for up to 2 weeks.)
Additional Information
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