Black Bottom Muffins
This recipe makes 12 servings
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 |
Although called muffins, these treats are really cupcakes in disguise. They are just one of the varieties served at the cafeteria.
Ingredients
- 1/2 cup cream cheese, softened
- 1 egg
- 1-1/4 cups granulated sugar
- 1-1/2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup water
- 1/3 cup vegetable oil
- 2 tbsp white vinegar
- 1 tsp vanilla
- 1/4 cup 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.)
- Keywords : Dessert; Bake; Cream cheese; Chocolate; Kid-Friendly;
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