Title: Black bottom muffins
 Categories: Bread
      Yield: 12 Servings
 
MMMMM-----------------------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

MMMMM--------------------------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