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Full Online Book HomeLearning KitchenBread - Muffins Strawberry Cheesecake Muffins
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Bread - Muffins Strawberry Cheesecake Muffins Post by :signal4 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :901

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

Bread - Muffins Strawberry Cheesecake Muffins

1/3 c Cream cheese
2 tabl. Icing sugar
1/3 c Butter, softened
2/3 c Packed brown sugar
1 Egg
1 tsp. Grated orange rind
2 c All-purpose flour
2 tsp Baking powder
1/4 tsp Salt
2/3 c Milk
1/3 c Strawberry jam
2 tabl. Pecans, finely chopped, optional

Preheat oven to 375.

Blend cream cheese with icing sugar; set aside.

In a separate bowl, cream together butter and brown sugar; beat in egg and orange rind.

Combine flour, baking powder and salt; add to creamed mixture alternately with milk, stirring until just blended. Do not overmix.

Spoon into large greased or paper-lined muffin tins, filling halfway to top. Add 1 teaspoon of cream cheese mixture and 1 tsp of jam to each; top with remaining batter. Sprinkle with nuts.

Bake for 25-30 minutes or until firm to touch. Remove immediately from tins.
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Bread - Muffins Strawberry Cream Cheese Muffins Bread - Muffins Strawberry Cream Cheese Muffins

Bread - Muffins Strawberry Cream Cheese Muffins
1 1/4 cup sugar 4teaspoons baking powder 1/2 tsp salt 4 ounces cream Cheese (cut in small cubes) 1 pint strawberries, stemmed and quartered (reserve 6 large) 4 eggs 1 1/4 cups milk 1/2 cup brown sugar, firmly packed 1/4 tsp. nutmeg 1 tsp. vanilla 2 ounces melted shortening Preheat oven to 350.Sift together first four ingredients. Add berries and cream cheese to dry ingredients and toss to coat. In a separate bowl, whisk together remaining ingredients. Add to dry ingredients; mix until just blended. Divide into 24 muffins in greased tins or paper liners. Quarter reserved berries--top each muffin. Sprinkle

Bread - Muffins Sticky Rhubarb Muffins Bread - Muffins Sticky Rhubarb Muffins

Bread - Muffins Sticky Rhubarb Muffins
Glaze: 4 tablespoons butter 1 cup rhubarb -- diced small 6 tablespoons dark brown sugar Muffin: 4 tablespoons butter -- softened 1/4 cup sugar 1 egg 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon ground nutmeg 1/2 cup milk Grated rind of 1 orange Preheat oven to 350° F.Using your fingertips or a pastry blender, mix the brown sugar and butter roughly; stir in the rhubarb. Distribute this mixture evenly into 12 greased muffin cups. Cream the softened butter and sugar together, then beat in the egg. Mix the flour, baking