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Black Bottom Muffins

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

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 375F, 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.

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