1 (3 ounce) package cream cheese, softened
1 (1 ounce) square unsweetened chocolate
1 egg, beaten
1 cup water
2 1/2 cups crushed malt
1 1/2 cups packed brown sugar
1 teaspoon vanilla extract
1 teaspoon vanilla extract
1 cup evaporated milk
1/4 cup milk
1 cup butter
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup brown sugar
1 cup sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 8 or 9 9 muffin cups.
In a large bowl, cream together the cream cheese, chocolate, egg, water, and crushed malt until smooth. Beat in the brown sugar, 1 cup, then stir in the 1 cup evaporated milk.
Then mix in the flour, baking powder, baking soda, and salt; gradually blend in the brown sugar and sliced almonds. Pour mixture into prepared muffin cups.
Bake in preheated oven for 30 minutes, or until toothpick inserted in center comes out clean. Cool completely before removing from pan. Serve hot.