Chocolate Cheesecake Muffins
Source of Recipe
unknown
List of Ingredients
3 oz cream cheese, softened
2 Tbs granulated sugar
1 egg yolk
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 tsp baking powder
1/4 tsp salt
1 egg
3/4 cup milk
1/4 cup cooking oil
1/2 cup chopped walnuts
2 tsp powdered sugar
Recipe
1 Grease twelve 2 1/2-inch muffin cups or line them with paper bake cups.
2 Beat cream cheese, the 2 tablespoons sugar, and the egg yolk in a small mixing bowl with an electric mixer on medium speed till blended. Set aside.
3 Stir together flour, the 1/2 cup sugar, cocoa powder, baking powder, and salt in a medium mixing bowl. Make a well in the center of the dry ingredients; set aside.
4 Combine the whole egg, milk, and oil in another medium mixing bowl. Add egg mixture all at once to dry ingredients. Stir just till moistened (batter should be lumpy). Fold in walnuts.
5 Spoon half of the batter into prepared muffin cups (about 1 tablespoon in each muffin cup). Spoon about 1 1/2 teaspoons cream cheese mixture on top of the batter in each cup. Spoon remaining batter into muffin cups, filling each cup two-thirds full.
6 Bake in a 400°F oven about 20 minutes or till tops are dry. Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from muffin cups. Sift powdered sugar over top of each muffin. Serve warm or cool. Cover and store any leftovers in the refrigerator up to 3 days.
7 Makes 12.
8 To Make Ahead: Bake muffins as directed; cool completely. Place muffins in a freezer container or bag, and freeze up to 3 months. To serve, wrap the frozen muffins in foil; bake in a 300°F oven for 15 to 18 minutes or till warm.
9 Nutrition facts per muffin: 218 calories, 12 g total fat (3 g saturated fat), 43 mg cholesterol, 141 mg sodium, 25 g carbohydrate, 1 g dietary fiber, 4 g protein.
Servings: 12
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