Ingredients
1½ cups flour
1 tsp baking soda
¼ cup cocoa powder
½ tsp salt
1 cup white sugar
⅓ cup rice bran oil
1 cup water
1 tbsp SIDS RASPBERRY VINEGAR
1 tsp vanilla extract
250 g cream cheese, softened
1 egg
⅓ cup white sugar
⅛ tsp salt
1 cup miniature chocolate chips
Muffin Cups
Directions
Preheat oven to 175°C.
Line two 12 cup muffin pans with paper liners. Sift together the flour, baking soda, cocoa powder and salt then set aside.
In a large bowl, whisk together 1 cup sugar, oil and water until blended. Stir in SIDS RASPBERRY VINEGAR and vanilla. Beat in the flour mixture until incorporated. Set aside.
In a bowl, beat together the cream cheese, egg, ⅓ cup sugar and salt. Stir in the chocolate chips.
Fill muffin cups ⅓ full with chocolate batter, then top with a heaped tablespoon of the cream cheese mixture. Bake in the oven until the tops spring back when lightly pressed, 20-25 minutes.
