Tuesday, August 7, 2007
Bakingblonde's Berry Cheesecake Muffins~
I hope I didn't mess this recipe up too bad! I definately pulvurized the raspberries, and used 6oz of cream cheese but the cheese mixture seemed thin,which could have been the liquid from pulvurized berries~ sometimes even with directions right in front of me- chaos is the only outcome! Nate freaking LOVED them, I was expecting something that had like a layer of cheesecake in it, and since I wasn't sure what they were supposed to look like, so I was on the fence till I had one. They might have come out a little funky looking- but the taste was gooood!
I got this recipe from Bakingblonde on the Nest's What's Cooking? Board. Thanks, it's a keeper! I'll defintely try to make them again sometime... Also, I skipped the pecans because I totally spaced buying them at the store!
Definitely Berry Cheesecake Muffins
1/3 cup butter, room temp
3/4 cup sugar
2 eggs, room temp
1 1/2 tsp baking powder
1 1/2 cups flour
1 tsp cinnamon
1/3 cup milk
6 oz. cream cheese, softened (I used 3oz. regular, 3 oz. 1/3 less fat)
1/3 cup sugar
1 egg, room temp
1/2 cup fresh raspberries (I used about 3/4 cup)
1 cup fresh blueberries (I didn't have quite a full cup)
3 TBS brown sugar
1/4 cup flour
1 tsp cinnamon
1/4 cup chopped pecans (optional)
1 TBS butter, chilled
Preheat oven to 375. Lightly spray a muffin tin with PAM spray.
In a small mixing bowl combine the baking powder, flour and cinnamon. Set aside.
In large mixing bowl cream together the butter and sugar. Add eggs one at a time and mix well. Add the flour mixture to the creamed mixture alternating with the milk. Using an ice cream scoop, fill the prepared muffin cups 1/2 full with batter. Set aside.
In a small mixing bowl, beat the cream cheese until smooth. Add the sugar and mix well. Add the egg and mix to combine and mixture is smooth.
Fold in the fresh berries. Divide mixture evenly over batter in muffin tin by dropping by tablespoonfulls on top of batter in the muffin tins.
In another small bowl combine the brown sugar, flour and cinnamon and pecans. Stir to combine well. Cut in the cold butter with a pastry blender or two knives until crumbly.
Sprinkle crumb topping evenly over cream cheese/fruit mixture in each muffin cup.
Bake for 22-27 minutes or until a toothpick comes out clean. Cool in pan for 5 minutes and transfer to rack.
Serve warm for breakfast or with a scoop of ice cream for dessert