Preheat oven to 350°F. Grease 12 muffin cups or coat with cooking spray.

Filling:

1 (8 oz.) pkg. cream cheese, softened
1 egg
1/4 c. sugar
1/4 c. all-purpose flour
1 c. chocolate chips

Beat cream cheese with a wooden spoon in a small mixing bowl just until smooth. Beat in egg, sugar and flour. When smooth, stir in chocolate chips. Set aside at room temperature, while continuing with recipe.

Batter:

1 egg
1/4 c. vegetable oil
2 sq. (1 oz. ea.) unsweetened chocolate, melted
1/2 c. milk or water
1 tsp. vanilla
1 1/4 c. all-purpose flour
1 c. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

Lightly beat egg with a whisk in a medium-sized mixing bowl until white and yolk are just combined. Stir in oil and melted chocolate until smooth. Stir in milk and vanilla. Measure flour, sugar, baking powder, baking soda and salt into a large mixing bowl. Stir with a fork until mixed, then make a well in center. Pour in melted chocolate mixture.

Stir just until combined. Do not overbeat or muffins will be tough.

Spoon enough batter into muffin cups to fill them halfway. Make a small depression in batter and add a spoonful of cream cheese filling to center of each. Then, carefully spoon remaining batter over filling so filling is covered. Bake on middle rack at 350°F until edges become deep brown, and tops are set, about 25 to 30 minutes. These muffins do not become rounded in the center, but have a flat top.

Makes 1 dozen muffins.