Note: One recipe requires 2 eggs. When separating the yolk for the cheesecake filling, make sure you save the remaining egg white for the muffin batter.
Preheat oven to 375 degrees. Grease 12 standard sized muffin cups or line them with paper baking cups. Using a mixer, beat the cream cheese, sugar and egg yolk on medium speed until blended. In a separate bowl combine flour, sugar, cocoa powder, baking powder, salt, and chocolate chips. Stir until blended. Add egg white, egg, skim milk, and oil. Stir just until moistened.
Pour half of the muffin mixture into the prepared muffin cups. Using a teaspoon, make a small well in the batter of each of the muffin cups. Using a teaspoon, quickly spoon about 1-1/2 teaspoons of the cheesecake mixture into the wells. Spoon the remaining batter into the muffin cups. Bake for 20 minutes or until the tops of the muffins are dry. Remove from the oven. Allow to cool.
Place muffins in a freezer container or bag. Seal, label and freeze.
Thaw and enjoy!
Per Serving: 240 Calories; 12g Fat (44.1% calories from fat); 5g Protein; 30g Carbohydrate; 2g Dietary Fiber; 41mg Cholesterol; 180mg Sodium.
Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 2 Fat; 1 Other Carbohydrates.