Stone Hill Inn's Chocolate Cheesecake Muffins

1 cup flour
1/2 cup sugar
3 T. good quality unsweetened cocoa
2 t. baking powder
1/2 t. salt
1/2 cup good quality milk chocolate chips
1 egg, beaten
3/4 cup milk
1/3 cup canola oil
8 oz cream cheese
2 T. sugar
powdered sugar

Preheat oven to 375. Line one dozen muffin tins with paper liners (do not try to use non-stick spray).

In a large bowl, mix flour, 1/2 cup sugar, cocoa, baking powder, salt, and chocolate chips. Set aside.

In another small bowl, beat cream cheese and 2 T. sugar with an electric mixer until fluffy. Set aside.

In a small bowl, whisk together the egg, milk, and oil. Add to dry
ingredients, and mix just until moistened. Batter will be lumpy.

Place a spoonful of the chocolate batter in each lined muffin cup, using just enough to cover the bottom. Spoon in 1 teaspoon of the cream cheese mixture in the center of each muffin cup. Top
each with remaining chocolate batter so that none of the cream cheese mixture is visible. Bake 20 minutes or until tops spring back when touched. Cool in tins 20 minutes before removing
muffins. Dust with powdered sugar before serving.

Serves 12.

This recipe is courtesy of Stone Hill Inn, located in Stowe. VT.