Double Chocolate Cheesecake Muffins (New Zealand)
Recipe: #16929
January 23, 2015
Categories: Desserts, Snacks, Eggs, Australian, One-Pot Meal, Brunch, Picnic, Potluck Oven Bake, Kid's Lunches, Chocolate, Muffins, Kosher Dairy, more
"My source for this recipe is foodlovers They acknowledged Helen Jackson & described her as "an Auckland-based foodie who teaches cooking classes, catering & designing recipes." She certainly did herself proud w/this one! Like a prior recipe, it oddly uses a mix of metric & US units of measurement. Rather than fully convert to one or the other, I entered it as written. Enjoy!"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (79.7 g)
- Calories 242.6
- Total Fat - 10.6 g
- Saturated Fat - 4.9 g
- Cholesterol - 37.6 mg
- Sodium - 304.7 mg
- Total Carbohydrate - 32.8 g
- Dietary Fiber - 0.8 g
- Sugars - 11.7 g
- Protein - 5.4 g
- Calcium - 159.6 mg
- Iron - 1.3 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 190C. Beat cream cheese plus 2 tbsp sugar together & set aside.
Step 2
In a lrg bowl, combine flour, chocolate chips, 1/2 cup sugar, cocoa, baking powder & salt.
Step 3
Make a well in the center. Pour in the egg, butter & milk stirring until just moist.
Step 4
Spoon some of the chocolate batter into each muffin tin & drop 1 tsp of the cream cheese mixture on top. Then cover w/more of the chocolate batter.
Step 5
Bake 15-20 min or until springy to the touch.
Tips
- No special items are required
1 Reviews
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