Tuesday, February 21, 2006

Berry Cheescake Muffins


1/3 cup butter, softened

3/4 cup sugar

2 eggs

1-1/2 cups all-purpose flour

1-1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/3 cup milk


2 packages (3 ounces each) cream cheese, softened

1/3 cup sugar

1 egg

3/4 cup fresh or frozen raspberries

3/4 cup fresh or frozen blueberries


1/4 cup all-purpose flour

2 tablespoons brown sugar

1/2 teaspoon ground cinnamon

1 tablespoon cold butter

DIRECTIONS: In a large mixing bowl, cream butter and sugar. Add eggs; beat well. Combine the flour, baking powder and cinnamon; add to creamed mixture alternately with milk. Fill greased or paper-lined muffin cups half full. For filling, in a small mixing bowl, beat cream cheese, sugar and egg until smooth. Fold in the berries. Drop a rounded tablespoonful into the center of each muffin. For topping, combine the flour, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. (Muffin cups will be full.) Bake at 375° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. Yield: 1-1/2 dozen.

I will be trying this recipe either tomorrow or Friday morning. I will post pictures of my muffins then! They look sooooo yummy!

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