Chocolate Cheesecake Muffins

200g self-raising flour
225g caster sugar
55g cocoa powder
1 tbsp baking powder
235 ml buttermilk
4 tbsp vegetable oil
55g unsalted butter, melted
2 eggs
1 tsp vanilla extract
8g chocolate chips
200g low-fat cream cheese
55g flaked almonds

1. Preheat oven 190C
2. Put the flour, 150g sugar, cocoa and baking powder in a large bowl.
3. In a separate bowl beat together the buttermilk, oil, butter, 1 egg and 1/2 teaspoon vanilla. Add to the flour mixture and stir well.
4. Stir in chocolate chips and divide the mixture between the paper cases.
5. Beat the cream cheese, remaining sugar, egg and 1/2 teaspoon vanilla until smooth. Stir in the almonds and spoon over the chocolate mixer in the cases.
6. Swirl together lightly.
7. Bake for 20-25 minutes until well risen.
8. Remove from the oven and transfer to wire rack to cool.
9. Store refrigerated in airtight container up to 4 days.

Source : Resepi C&P from 500 Chocolate Delights by Lauren Floodgate