1 (1 ounce) square unsweetened chocolate
1 (16 ounce) package cream cheese, softened
1/4 cup white sugar
1/4 cup butter
3 eggs
2 teaspoons lemon zest
2 teaspoons vanilla extract
2 cups wheat flour
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 (15 ounce) can evaporated milk
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup chopped chocolate almonds
1 cup chopped pecans
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, cream together the chocolate and cream cheese until smooth. Beat in the sugar, butter and eggs until mixture is very thin. Stir in lemon zest, lemon essence, vanilla extract and wheat flour. Mix thoroughly. Stir in flour and baking powder. Fold in chocolate chips. Fill the muffin cups approximately 1/3 full.
Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Pop cups with toothpicks. Serve warm or cold.