Apricot Chocolate Chip Cheesecake Muffins

• 2 cups flour
• 12 cup finely chopped dried apricot
• 2 teaspoons baking powder
• 14 teaspoon salt
• 34 cup sugar
• 2 eggs
• 34 cup low-fat milk
• 12 cup vegetable oil
• 1 teaspoon vanilla
• 3 ounces light cream cheese, at room temp
• 2 tablespoons sugar
• 18 teaspoon almond extract
• 13 cup semi-sweet chocolate chips
• 2 tablespoons sugar
• 12 teaspoon ground cinnamon

1. Preheat oven to 350F Grease a muffin pan, or line with paper liners.
2. In a medium bowl, combine flour, apricots, baking powder, and salt.
3. In a large bowl, whisk together sugar, eggs, milk, oil, and vanilla.
4. Stir in flour mixture, mixing just until combined.
5. Do not overmix.
6. Filling: In a medium bowl, using electric mixer, beat together cream cheese, sugar, and almond extract.
7. Mix in chocolate chips.
8. Set aside.
9. Topping: In a small bowl, combine sugar and cinnamon.
10. Set aside.
11. Spoon batter into prepared muffin cups, filling halfway.
12. Drop 1 tsp filling onto center of batter in each muffin cup.
13. Top with more batter.
14. Sprinkle evenly with cinnamon-sugar topping.
15. Bake in preheated oven for 22-24 minutes or until puffed, golden, and a tester inserted into center comes out clean.
16. Let cool in pan on rack for 5 minutes.
17. Remove from pan and let cool completely on rack.

flour, apricot, baking powder, salt, sugar, eggs, lowfat milk, vegetable oil, vanilla, light cream cheese, sugar, almond, semisweet chocolate chips, sugar, ground cinnamon

Taken from www.food.com/recipe/apricot-chocolate-chip-cheesecake-muffins-192552 (may not work)