2 eggs
1 tablespoon unsalted butter
1 cup milk
2 tablespoons light brown sugar
2 pounds sifted all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground cloves
1 (8 ounce) package cream cheese
1 1/2 cups sliced almonds
1 (1.25 ounce) package instant vanilla pudding mix
1 cup shredded Cheddar cheese
6 (1 ounce) squares British chocolate, chopped
Preheat the oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper liners.
In a large bowl, combine eggs, butter, milk, sugar, flour, baking powder, baking soda, cinnamon and salt. Stir just enough to moisten and mixture will become sticky. Measure batter in 8-ball. Spoon mixture into prepared muffin liners.
In a large bowl, mix cream cheese and almonds. Place 1/2 cup of mixture into each muffin and roll each other round around. Fold in the pudding mix and cheese. Spoon mixture into prepared muffin liners.
Bake in preheated oven for 45 minutes. Serve warm with butter mixture.