A combination of a cupcake and a cheesecake, with the texture of a muffin. These sophisticated marbled muffins are great with morning coffee.

Ingredients: (Makes 16)

• 200 g/7 oz self-raising flour, sifted
• 225 g/8 oz caster sugar
• 55 g/2 oz cocoa powder
• 1 tablespoon baking powder
• 235 ml/8 fl oz buttermilk
• 4 tablespoons vegetable oil
• 55 g/2 oz unsalted butter, melted
• 2 eggs
• 1 teaspoon vanilla extract
• 85 g/3 oz plain chocolate chips
• 200 g/7 oz low-fat cream cheese
• 55 g/2 oz flaked almonds

Method:

Preheat the oven to 190ºC/375ºF/Gas mark 5. Line a muffin tin with 16 paper baking cases.

Put the flour, 150 g/5½ oz sugar, cocoa and baking powder in a large bowl. In a separate bowl beat together the buttermilk, oil, butter, 1 egg and ½ teaspoon vanilla. Add to the flour mixture and stir well. Stir in the chocolate chips and divide the mixture between the paper cases.

Beat the cream cheese, remaining sugar, egg and ½ teaspoon vanilla until smooth. Stir in the almonds and spoon over the chocolate mixture in the cases. Swirl together lightly. Bake for 20 to 25 minutes until well risen and a skewer inserted into the center comes out clean. Remove from the oven and transfer to a wire rack to cool. Store refrigerated in an airtight container for up to 4 days.