Tie-dye muffins

I've never been a huge fan of Valentine's Day, even though I celebrated this year with a special meal and a fantastic guy. There is one part of the holiday that I can't resist, though, and that's pretty food. Normally I don't advocate the use of food coloring because I'm a bit skeptical of eating a chemical substance that will dye your hands for a week, but there are certain times in life where pink and red food is absolutely called for.

A Valentine's breakfast is always a bit better when you add chocolate. This muffin recipe is made with lots of dark chocolate, so it's not overpoweringly sweet and great with your morning coffee. My little twist is a swirl of pink cheesecake filling, adding a bit of tang and some color. I added about a tablespoon of cheesecake to each muffin, which is probably the minimum I'd recommend. If you'd like to make the cheesecake more obvious, you can easily double that amount. Just make sure that the cheesecake is not all on the top, so it doesn't bubble up and brown. Not as pretty as a soft pink center!

Pink Cheesecake Chocolate Muffins
Adapted from Susi's Kochen Und Backen Adventures

Chocolate Chunk Muffin
6 Tbsp (3/4 C) unsalted butter
6 oz bittersweet chocolate, chopped
1 C all-purpose flour
1 C whole wheat pastry flour
2/3 C granulated sugar
1/3 C unsweetened cocoa powder, sifted
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 C buttermilk
1 egg
1 tsp vanilla extract

Pink cheesecake filling

8 oz cream cheese, softened

1/3 C granulated sugar

1 egg

1/2 tsp vanilla extract

Red food coloring (optional)

Directions: Preheat oven to 375 degrees, and line muffin tins with paper liners or nonstick spray.

Beat together all ingredients for cheesecake filling using an electric mixer. Add red food coloring one drop at a time until the mixture is a light pink. Set aside.

Melt the butter and half of the chocolate in a double boiler over low heat, then remove from heat. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk together buttermilk, egg and vanilla in another bowl. Pour the liquid ingredients and melted chocolate into the dry ingredients, and fold in gently and quickly using a spatula. Stir in remaining chopped chocolate.

Place alternating spoonfuls of muffin batter and cheesecake into the muffin tins, starting and ending with muffin batter and filling almost to the top of the well. Trace a spiral into the batter with a knife to swirl the two mixtures. Bake for 20 minutes, or until the top of the muffin springs back when lightly touched.

All gone!