Written by Diana

* 9 oz/250 g plain (white) flour*
* 1 tsp/5 ml baking powder
* 0.5 tsp/2.5 ml bicarbonate of soda
* 0.5 tsp/2.5 ml salt (though I only use a pinch)
* 4 tbsp/60 ml unsweetened cocoa powder
* 5 oz/140 g white granulated sugar
* 1 egg
* 8 fl oz/240 ml milk
* 3 fl oz/90 ml corn oil OR 3 oz/85 g butter, melted
* 1 tsp/5 ml vanilla essence
* * If using self-raising flour, omit baking powder. Do not adjust bicarbonate of soda.
* 3 oz/85 g cream cheese, softened
* 2 tbsp/ 30 ml caster (or icing) sugar

1. Prepare muffin tins. Preheat oven to 190-200C (375-400F).
2. In a large bowl, sift together flour, baking powder, bicarbonate of soda, salt and cocoa powder. Stir in sugar.
3. In another bowl, beat egg with a fork. Stir in milk, oil and vanilla.
4. Pour all of wet ingredients into dry, and stir until combined. Batter will be lumpy but no dry flour should be visible.
5. Stir together the cream cheese and caster sugar.
6. Spoon about 2 tablespoons chocolate batter into each prepared muffin cup. Drop about a teaspoon of cream cheese filling on top, and then more chocolate batter.
Makes 10-12 standard-size muffins. Bake for 20-25 minutes, until tops spring back when touched.