Black Bottom Muffins

Author: Canadian Living

Although called muffins, these treats are really cupcakes in disguise. They are just one of the varieties served at the cafeteria.

  • Portion size 12 servings

Ingredients

  • 1/2 cup cream cheese softened
  • 1 egg
  • 1 1/4 cup granulated sugar
  • 1 1/2 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/3 cup vegetable oil
  • 2 tablespoons white vinegar
  • 1 teaspoon vanilla
  • 1/4 cup chocolate chips

Method

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.)

Nutritional facts <b>Per muffin:</b> about

  • Sodium 228 mg
  • Protein 3 g
  • Calories 253.0
  • Total fat 11 g
  • Cholesterol 26 mg
  • Saturated fat 3 g
  • Total carbohydrate 36 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Black Bottom Muffins