Cream Cheese Muffins Recipes Recipe For Potato

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POTATO CHEESE MUFFINS



Potato Cheese Muffins image

This is a great way to use up a small quantity of mashed potatoes but I'm sure it can be doubled or tripled for a larger quantity with no problems. I love these muffins with soup for lunch. Originally published in Canadian Living magazine.

Provided by Irmgard

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 9

2 cups all-purpose flour
1/2 cup granulated sugar
4 teaspoons baking powder
1 teaspoon salt
2 eggs
1 1/2 cups milk
1/2 cup leftover mashed potatoes
1/2 cup shredded cheddar cheese
1/3 cup shortening, melted

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt.
  • In a separate bowl, beat the eggs well; blend in the milk, potatoes, cheese and shortening.
  • Add to the dry ingredients, stirring just until moistened.
  • Spoon into large greased or paper-lined muffin cups, filling 3/4 full.
  • Bake in a 400 degree F oven for 25 minutes or until lightly browned and firm to the touch.

Nutrition Facts : Calories 217.1, Fat 9.4, SaturatedFat 3.4, Cholesterol 44.6, Sodium 397.5, Carbohydrate 27.7, Fiber 0.7, Sugar 8.6, Protein 5.5

BAKED SWEET POTATO AND CREAM CHEESE



Baked Sweet Potato and Cream Cheese image

Squacquerone is an amazing cream cheese made by my friend Patricia. When eaten with the baked sweet potato and dressed with the chili etc, this makes a great supper that is really quick to make. I buy my squacquerone from my friend Patricia at La Fromagerie. If you do not have somebody who makes this, you can make your own. To make 450m / 15 fluid ounces, you take 170ml / 6 fluid ounces of the coldest, best cream cheese you can buy and mix with a tablespoon of cold creme fraiche, 2 large tablespoons of cold buttermilk, 3 large tablespoons of cold untreated organic natural yogurt, the juice of 1 lemon and sea salt to taste. Mix this up, cover the bowl and keep at the bottom of the refrigerator to mature for a minimum of 24 hours. This is best matured for 3 days, and will have a shelf life of 6 days. Amazing stuff.

Provided by Jamie Oliver

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 8

4 sweet potatoes, washed
Sea salt and freshly ground black pepper
2 red chiles, finely sliced
2 spring onions, finely sliced
Squacquerone
4 handfuls wild rocket, washed
1 lemon, zested and juiced
Extra-virgin olive oil

Steps:

  • Preheat the oven to 200 degrees C/400 degrees F/gas mark 6.
  • Wash the sweet potatoes, prick them with a sharp knife, then sprinkle with a little sea salt. Bake them on the top shelf of the oven for about 50 minutes until soft.
  • Mix the chili and spring onion together. To serve the potatoes, make a cut in each potato and open out on a plate. Spoon on some of the cheese, sprinkle on the chili mix, then a handful of rocket, a very fine grating of lemon, sea salt, pepper, a drizzle of olive oil and finally a squeeze of lemon juice on each one. Delicious and so easy.
  • (c) Jamie Oliver 2003

CREAM CHEESE CARROT MUFFINS RECIPE RECIPE - (4.4/5)



Cream Cheese Carrot Muffins Recipe Recipe - (4.4/5) image

Provided by á-27673

Number Of Ingredients 14

MUFFINS:
1 (15-ounce) can sliced carrots, drained
1 3/4 cups all-purpose flour
1 cup sugar
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon each ground allspice, cloves and nutmeg
1 egg
1/3 cup canola oil
FILLING:
1 (8-ounce) package cream cheese, softened
1 egg
1/4 cup sugar

Steps:

  • Place carrots in a food processor; cover and process until smooth. In a large bowl, combine the flour, sugar, baking soda, salt and spices. In a small bowl, whisk the pureed carrots, egg and oil. Stir into dry ingredients just until moistened. Fill 12 greased muffin cups one third full. Reserve remaining batter. In a small bowl, beat the filling ingredients until smooth. Drop by tablespoonfuls into the center of each muffin. Top with remaining batter. Bake at 350°F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes, then remove from pan to a wire rack. Serve warm. Refrigerate leftovers.

CREAM CHEESE MUFFINS



Cream Cheese Muffins image

Simple, moist, and delicious! This is a basic recipe you can use as-is, or alter to make other flavors by adding ingredients (chocolate chips and cocoa, poppy seeds, etc).

Provided by Julesong

Categories     Quick Breads

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

4 ounces cream cheese, softened
1/4 cup sugar
1/2 teaspoon grated lemon, rind of
1/8 teaspoon vanilla
1 egg
1 egg
3/4 cup milk
1/2 cup vegetable oil
2 cups flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
powdered sugar

Steps:

  • Mix filling ingredients with mixer.
  • Set aside.
  • Preheat oven to 350 degrees.
  • Oil bottoms only of medium muffin tins.
  • Beat eggs; stir in milk and oil; set aside.
  • Mix together flour, sugar, baking powder, and salt until well blended.
  • Pour liquids, all at once, into flour mixture; stir until moistened.
  • Fill muffin cups about 1/2 full.
  • Spoon 1 teaspoon filling onto batter.
  • Top with batter to 3/4 full.
  • Bake 30-35 minutes.
  • Don't brown; should be light in color.
  • Roll hot muffins in powdered sugar.

Nutrition Facts : Calories 374.2, Fat 20.9, SaturatedFat 5.8, Cholesterol 71.7, Sodium 352.8, Carbohydrate 40.4, Fiber 0.9, Sugar 14.8, Protein 6.6

CREAM CHEESE POTATOES



Cream Cheese Potatoes image

Flavored with garlic salt and chives, these potatoes are rich, creamy and oh, so yummy. A sprinkling of paprika gives this dish a festive look. We prefer these to plain mash potatoes.-Cyneli Fynaardt, Oskaloosa, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 8

6 large potatoes, peeled and cubed
1 package (8 ounces) cream cheese, cubed
1 cup sour cream
1/2 cup milk
1 teaspoon garlic salt
2 teaspoons minced chives
2 tablespoons butter, melted
1/2 teaspoon paprika

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain; mash potatoes. Beat in the cream cheese, sour cream, milk, garlic salt and chives until well blended. , Transfer to a greased shallow 3-qt. baking dish. Drizzle potatoes with butter and sprinkle with paprika. Bake, uncovered, at 350° for 30-35 minutes or until edges are bubbly and potatoes are heated through.

Nutrition Facts : Calories 410 calories, Fat 18g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 378mg sodium, Carbohydrate 52g carbohydrate (6g sugars, Fiber 4g fiber), Protein 9g protein.

SWEET POTATO MUFFINS WITH CREAM CHEESE FILLING



Sweet Potato Muffins With Cream Cheese Filling image

Make and share this Sweet Potato Muffins With Cream Cheese Filling recipe from Food.com.

Provided by annh53182

Categories     Quick Breads

Time 40m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 15

4 tablespoons unsalted butter, at room temperature
2 cups sucanat (organic) or 2 cups light brown sugar
4 large eggs (organic)
1 teaspoon vanilla extract (organic)
1 cup applesauce (organic)
1 1/2 cups sweet potato puree (organic)
3 cups flour (organic)
1/4 cup ground flax seeds (organic)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon (organic)
1/4 teaspoon nutmeg (organic)
4 ounces cream cheese, softened (organic)
cinnamon sugar (optional)

Steps:

  • Preheat oven to 350°F In the meantime, cream butter and sugar with an electric mixer. Sucanat is grainier than sugar and won't cream the same way-it'll work fine so long as the sucanat and butter are well mixed.
  • Add eggs, vanilla, applesauce and sweet potato to butter-sugar combo and mix well on low speed.
  • Combine all dry ingredients in a separate bowl. Slowly add to the wet ingredients while continuing to mix on low speed.
  • Fill each well of a greased, 1-ounce mini muffin tray half way. Add a ¼ tsp dollop of cream cheese on top of batter. Finish filling each well to the rim. Sprinkle each muffin with cinnamon sugar.
  • Bake for 18-20 minutes. Muffins are done when a toothpick inserted into the center comes out clean (except for some cream cheese filling)! Sprinkle some more cinnamon sugar on top. Allow muffins to cool in tray for about 5 minutes. Finish cooling on a baking rack.

CREAM CHEESE-BLUEBERRY MUFFINS



Cream Cheese-Blueberry Muffins image

A quick yet delicious recipe that will wow your whole family!

Provided by Giulyfafuly

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 20m

Yield 12

Number Of Ingredients 12

cooking spray
1 ¼ cups all-purpose flour
¾ teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
¾ cup white sugar
⅔ cup whipped cream cheese
½ cup table cream
2 eggs
¼ cup vegetable oil
1 teaspoon vegetable oil
8 ounces fresh blueberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups with cooking spray or line with paper muffin liners.
  • Sift flour, baking powder, baking soda, and salt together with a sifter into a bowl. Combine sugar, cream cheese, table cream, eggs, and 1/4 cup vegetable oil plus 1 teaspoon vegetable oil in a large bowl.
  • Fold flour mixture into sugar mixture until batter is smooth. Stir in blueberries. Scoop batter into prepared muffin cups.
  • Bake in preheated oven until golden brown, 10 to 15 minutes.

Nutrition Facts : Calories 209.7 calories, Carbohydrate 26.2 g, Cholesterol 46.9 mg, Fat 10.7 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 3.9 g, Sodium 264 mg, Sugar 15 g

CARROT CREAM CHEESE MUFFINS



Carrot Cream Cheese Muffins image

Luscious, chewy muffins filled with a walnut cream cheese filling. I got this recipe from my fiend Anna when I went to the U.S. for the first time. It 's grrrrrreat ! Enjoy !

Provided by Kerstin

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Carrot Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 14

2 ¼ cups all-purpose flour
⅓ cup white sugar
2 teaspoons baking soda
¼ cup margarine, softened
½ cup egg substitute
1 cup lowfat buttermilk
2 tablespoons frozen orange juice concentrate
1 tablespoon vanilla extract
1 cup grated carrots
½ cup raisins, plumped and drained
6 tablespoons lowfat cream cheese, softened
2 tablespoons nonfat sour cream
⅓ cup white sugar
½ cup finely chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper liners.
  • In a large bowl, stir together the flour, 1/3 cup of sugar, and baking soda. Add the margarine, buttermilk, egg substitute, orange juice, and vanilla, mix until smooth, then stir in the carrots and raisins. Fill each of the prepared muffin cups 2/3 full.
  • In a small bowl, mix together the cream cheese, sour cream, and remaining 1/3 cup of sugar, until smooth, then stir in the walnuts. Drop a spoonful of the cream cheese mixture onto the top of each cup of muffin batter.
  • Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until golden brown. Remove from the pan and place on a wire rack to cool completely.

Nutrition Facts : Calories 263.2 calories, Carbohydrate 39.2 g, Cholesterol 5.8 mg, Fat 9.1 g, Fiber 1.5 g, Protein 6.5 g, SaturatedFat 2.1 g, Sodium 329.1 mg, Sugar 18.4 g

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