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BLACK BOTTOM MUFFINS

1 1/4 cups flour
3/4 cup sugar
1/2 tsp baking soda
1/3 cup unsweetened cocoa
1/4 tsp salt
2/3 cup buttermilk
1/4 cup vegetable oil
1 lightly beaten egg
1 tsp vanilla
1/4 cup lightly salted butter or margarine, melted and cooled
1/3 cup semisweet chocolate chips, chopped
Topping: 6 ozs softened cream cheese
1/4 cup sugar
1 lightly beaten egg
1/8 tsp almond extract
1/4 cup toasted slivered almonds

Preheat oven to 375F, prepare pans. In a large bowl, stir together
flour, sugar, cocoa, baking soda and salt. In another bowl, stir
together buttermilk, oil, butter, egg and 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 and almond
extract until well blended; stir in almonds. Spoon mixture over
muffins. Bake 20-25 minutes or until cooked. Makes 12. These
muffins freeze well.

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