Monday, February 4, 2008

strawberry-cream cheese muffins


These are definitely best warmed up a little so the cream cheese can get melty again.

preheat oven to 400 degrees

2 cups flour

3/4 cup sugar

3 tablespoons sugar (for coating the cream cheese)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

6 tablespoons cold butter cut into small pieces

1 cup chopped strawberries (I used fresh. I would think frozen would work if they were thawed and drained)

3/4 cup plus 2 tablespoons buttermilk

1 egg

4 ounces cream cheese cut into 12 cubes

12 paper muffin pan liners

line a 12-cup muffin pan with papers then spray lined pan lightly with non-stick spray

stir together flour, 3/4 cup sugar,baking powder, baking soda

cut in butter with pastry blender (I used a potato masher) until mixture is crumbly

stir in chopped berries

in separate bowl, whisk together buttermilk and egg.

gently stir buttermilk mixture into flour mixture until just combined.

divide batter evenly among 12 muffin cups

place 2 tablespoons of sugar in a small dish and dip each cube of cream cheese to coat

press cheese cube into center of each muffin, but do not fully submerge the cheese, the top of the cube should be visible

sprinkle remaining 1 tablespoon of sugar evenly over tops pf muffins

bake for 25-30 minutes or until golden brown (toothpick inserted into doughy part should come out clean - do not insert toothpick into cheese to check doneness)

cool muffins in pan for 10 minutes before removing

store leftovers in refrigerator


Rachel Schell said...

well don't those just look splendiforous!

Jill said...

The photos did not come out great. I am trying out a new camera.
But they do taste great!