STRAWBERRY CHEESECAKE MUFFINS
A dessert-type muffin that disappears in minutes.
Provided by UCME
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Beat together cream cheese and confectioners' sugar until smooth; set aside.
- In a large mixing bowl, combine all-purpose flour, baking powder and salt. In a separate bowl, beat together egg, milk, brown sugar, butter, lemon zest and vanilla extract. Stir egg mixture into dry ingredients, stirring just until moistened.
- Spoon half of batter into muffin cups. Top each portion with 1 tablespoon cream cheese mixture and 1 teaspoon jam. Spoon remaining muffin batter on top.
- Bake in preheated oven for 20 minutes, or until golden. Cool in pan for 5 minutes, then remove muffins and cool on rack. Store in airtight container.
Nutrition Facts : Calories 242.8 calories, Carbohydrate 34.7 g, Cholesterol 41.4 mg, Fat 9.5 g, Fiber 0.7 g, Protein 4.8 g, SaturatedFat 5.8 g, Sodium 263.3 mg, Sugar 14 g
STRAWBERRY CHEESECAKE MUFFINS
These are delicious mini strawberry cheesecakes! A friend gave me this recipe and as I love muffins, cheesecakes... and strawberries - just had to try it! I didn't have any fresh lemons so I used lemon extract - can't wait to make them again!
Provided by Redsie
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Grease 12 muffin cups or line with paper muffin liners.
- Beat together cream cheese and sugar until smooth, set aside.
- In a large mixing bowl, combine flour, baking powder and salt. In a separate bowl, beat together egg, milk, brown sugar, margarine or butter, lemon zest and vanilla extract. Stir egg mixture into dry ingredients, stirring just until moistened.
- Spoon half of batter into muffin cups. Top each portion with 1 tablespoon cream cheese mixture and 1 teaspoon jam. Spoon remaining muffin batter on top.
- Bake in preheated oven for 20 minutes, or until golden. Cool in pan for 5 minutes, then remove muffins and cool on rack. Store in airtight container.
Nutrition Facts : Calories 258.4, Fat 8.2, SaturatedFat 5, Cholesterol 39.6, Sodium 285.7, Carbohydrate 41.2, Fiber 0.8, Sugar 18.9, Protein 5.1
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