Coco-Raspberry Muffins With Cream Cheese Filling

• 12 cup milk
• 12 teaspoon apple cider vinegar
• 34 cup all-purpose flour
• 2 tablespoons cocoa powder
• 2 teaspoons cocoa powder
• 14 cup sugar
• 1 teaspoon baking powder
• 14 teaspoon sea salt
• 2 tablespoons canola oil
• 2 teaspoons canola oil
• 1 tablespoon applesauce
• 12 teaspoon vanilla extract
• 14 teaspoon almond extract
• 23 cup raspberries (fresh or frozen)
• 2 ounces cream cheese
• 3 tablespoons powdered sugar
• 14 teaspoon vanilla extract

1. Preheat oven to 375F and lightly spray muffin tin with canola oil (or use foil liners).
2. In a small bowl, beat or whisk cream cheese, powdered sugar and vanilla until smooth.
3. Place in the fridge while you prepare your muffin batter.
4. In a glass measuring cup, stir apple cider vinegar into almond milk and set aside.
5. In a medium bowl, combine flour, cocoa powder, sugar, baking powder and salt.
6. Make a well in the flour mixture and add oil, applesauce, vanilla and almond extracts, and almond milk mixture.
7. Stir with a fork until well combined.
8. Fold in raspberries carefully.
9. Fill 8 muffin cups with approximately 2 Tbsp of batter.
10. Spoon about 1 Tbsp of cream cheese filling into the center of the cup, pressing down slightly so the muffin batter surrounds the edges.
11. Top with another 2 Tbsp of muffin batter, covering most of the cream cheese filling.
12. Bake 25-27 minutes.
13. Cool in the muffin tins for 5 minutes before carefully transferring to a wire rack.

milk, apple cider vinegar, flour, cocoa powder, cocoa powder, sugar, baking powder, salt, canola oil, canola oil, applesauce, vanilla, almond, raspberries, cream cheese, powdered sugar, vanilla

Taken from www.food.com/recipe/coco-raspberry-muffins-with-cream-cheese-filling-447443 (may not work)