INGREDIENTS:
1 package of cream cheese, softened (3 oz)
1/4 C confectioners' sugar
2-1/2 C flour
3 tsp baking powder
1/2 tsp salt
1 egg
1-1/4 C milk
1/2 C packed brown sugar
1/3 C butter, melted
1 tsp grated lemon peel
1/4 tsp almond extract
1/4 C strawberry jam
DIRECTIONS:
1. In a small mixing bowl, beat the cream cheese and confectioners' sugar until smooth; set aside. In a large bowl, combine the flour, baking powder and salt. In another small mixing bowl, beat the egg, milk, brown sugar, butter, lemon peel and almond extract. Stir into the dry ingredients just until moistened.
2. Spoon half of the batter into greased muffin cups. Top each with 1 Tbl cream cheese mixture and 1 tsp jam. Top with remaining batter.
3. Bake at 375 degrees for 18 to 20 minutes or until a toothpick comes out clean and tops are golden brown. Cool for 5 minutes before removing from pan to a wire rack.
1 package of cream cheese, softened (3 oz)
1/4 C confectioners' sugar
2-1/2 C flour
3 tsp baking powder
1/2 tsp salt
1 egg
1-1/4 C milk
1/2 C packed brown sugar
1/3 C butter, melted
1 tsp grated lemon peel
1/4 tsp almond extract
1/4 C strawberry jam
DIRECTIONS:
1. In a small mixing bowl, beat the cream cheese and confectioners' sugar until smooth; set aside. In a large bowl, combine the flour, baking powder and salt. In another small mixing bowl, beat the egg, milk, brown sugar, butter, lemon peel and almond extract. Stir into the dry ingredients just until moistened.
2. Spoon half of the batter into greased muffin cups. Top each with 1 Tbl cream cheese mixture and 1 tsp jam. Top with remaining batter.
3. Bake at 375 degrees for 18 to 20 minutes or until a toothpick comes out clean and tops are golden brown. Cool for 5 minutes before removing from pan to a wire rack.
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