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Cherry cheesecake muffins
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| Artist: |
_ |
| Categories: |
Cakes, Cheese & Eggs, Cheesecakes, Cherry, Desserts, Muffins & Biscuits |
| Yield: |
12 |
| Rating: |
0 |
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Ingredients:
| 1/3
| cup | Cream cheese | | 2
| tbsp | Icing sugar | | 1/3
| cup | Butter, softened | | 2/3
| cup | Packed brown sugar | | 1
| each | Egg | | 1
| tsp | Grated orange rind | | 2
| cup | All-purpose flour | | 2
| tsp | Baking powder | | 1/4
| tsp | Salt | | 2/3
| cup | Milk | | 1/3
| cup | Whole cherry jam | | 2
| tbsp | Pecans, finely chopped | | | Optional |
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Procedures:
| 1 | Blend cream cheese with icing sugar; set aside. | | 2 | Cream together butter and brown sugar; beat in egg and orange rind. | | 3 | Combine flour, baking powder and salt; add to creamed mixture alternately with milk, stirring until just blended. | | 4 | Do not overmix. | | 5 | Spoon into large greased muffin tins, filling halfway to top. | | 6 | Add 1 ts of the cream cheese mixture and 1 ts of the jam to each; top with remaining batter. | | 7 | Sprinkle with nuts. | | 8 | Bake in 375°F over for 25-30 minutes or until firm to the touch. | | 9 | Remove immediately from tins. |
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