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Home Learning Kitchen Bread - Muffins - Cheesecake Muffins

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Post by :imported_n/a Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1513

Click below to download : Bread - Muffins - Cheesecake Muffins (Format : PDF)

Bread - Muffins - Cheesecake Muffins

24 oz. cream cheese
1 c. sugar
4 eggs
1 tsp. vanilla
2 c. sour cream
Topping:
1 can pineapple
1 Tbsp. sugar
1 Tbsp. cornstarch

Blend sugar and cream cheese. Then add eggs and vanilla. Whip until creamy. Fill cups 3/4 full and bake 35 or 40 minutes. Let stand until they go down. Then put 2 tablespoons
sugar in sour cream and 1/2 teaspoon vanilla and put about a teaspoon on top. Return to oven for 5 minutes at 350 degrees.

Topping: Cook until shiny. Refrigerate Cheesecake Muffins.

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Bread - Muffins - Cherry-cheese Muffins

2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup sugar 1 egg -- beaten 1/3 cup butter -- melted 1 cup milk 3 ounces cream cheese -- softened Cherry preserves Preheat oven to 450° F. Sift together flour, baking powder, salt and sugar. Stir in egg, melted butter and milk, just until blended. Fill paper-lined muffin cups half full. Place 1/2 tablespoon cherry preserves and 1/2 tablespoon softened cream cheese over batter in each muffin cup. Cover with a little more batter and bake 20 minutes. Makes 1 dozen

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Bread - Muffins - Carrot Muffins

2 cup + 2 Tablespoons all purpose flour 2 tsp baking powder 1 tsp baking soda 2 tsp cinnamon 1/4 tsp salt 1 1/4 cup sugar 1/4 pound carrots (enough to make 2 cups shredded) 1/2 cup raisins 1/4 cup sweet flaked coconut 3 large eggs 1/2 cup canola oil 1/2 cup apple sauce 2 teaspoons vanilla 1 Granny Smith apple Heat the oven to 350° and spray 18 to 24 1/2 cup muffin cups with cooking spray. Into a large bowl sift together flour, baking soda, baking powder, cinnamon, and salt, and whisk in the sugar. Coarsely shred

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Bread - Muffins - Cheesecake Muffins

Bread - Muffins - Cherry-cheese Muffins

Bread - Muffins - Carrot Muffins