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Chocolate for Breakfast
Barbara Passino

Makes 1 dozen


    • 2 tablespoons sugar
    • 2 tablespoons melted butter
    • 2 tablespoons canola or other low-flavor oil
    • 1 egg
    • 1 cup milk
    • 2 cups flour
    • 1 tablespoon baking powder
    • 1/4 teaspoon garlic salt
    • a fresh grinding of white pepper
    • 1 cup grated sharp cheddar cheese
    • 8 ounces cream cheese, cut into 12 cubes
    • 1/2 cup apricot or raspberry jam


Preheat oven to 400°.

In a mixing bowl, thoroughly blend the sugar, butter and oil. Add the egg and beat the mixture until flurry and light-colored.

Sift the dry ingredients together and add them to the mixing bowl alternately with the milk. Fold in the grated cheddar.

Butter a muffin tin, or spray it with oil, and half-fill each of the muffin cups with batter.  Press a cube of cream cheese into each, and top with a spoonful of apricot jam. Cover with the remaining batter so no jam or cream cheese is visible.

Bake for 12-15 minutes at 400° until the top bounces back when you press your finger on the surface.

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