Lemon Cheesecake Muffins
I'm mainly posting to show off pictorial evidence.
Cheesecakes Muffins
Snagged from lejlkwiet, who got it from The Canadian Living Cooking Collection. I'm posting it with her comments / amendments.
1/3 cup cream cheese
2 tbsp icing sugar
1/3 cup butter, softened
2/3 cup packed brown sugar
1 egg
1 tsp grated orange rind
2 cups all-purpose flour (Note: I sometimes use self-raising with a lot less baking powder instead, it works just as well.)
2 tsp baking powder
1/4 tsp salt
2/3 cup milk
1/3 cup whole cherry jam (Note: I often use strawberry or forest fruit jam instead, this is entirely up to preference.)
2 tbsp finely chopped pecans (optional)
+ Blend cream cheese with icing sugar, set aside.
+ In bowl, cream together butter and brown sugar, beat in egg and orange rind. (Note: I don't actually like orange rind so I've never used it with this recipe, it can be left out.)
+ Combine flour, baking powder and salt, add to creamed mixture alternately with milk, stirring just until blended but not overmixed. (Note: Important not to overmix!)
+ Spoon into large greased muffin tins, filling halfway to top. (Note: I don't have large muffin tins so I usually use medium sized, with muffin cups instead of greasing the tins. You get more muffins out of it this way too.)
+ Add 1 tsp of the cream mixture and 1 tsp of the jam to each, top with remaining batter. (Note: the dough is a bit tricky to cover the jam and cream properly with, make sure it's all covered and sealed or you may end up with a mini jam-explosion /speaking from experience)
+ Sprinkle with nuts (if using).
+ Bake in 375F (190C) over for 25 to 35 minutes or until firm to the touch.
+ Immediately remove from tins. (Leaving them to cool for a couple of minutes helps with the muffins not breaking, though.)
Makes 12 muffins.
My notes - I used lemon curd instead of the jam. I had the oven (fan) at 180C for about 30min. I think they could have done with slightly less. When I put the top half of the batter in the cases, I made sure that the batter sealed with the sides of the cases; what might have been a better idea was if I'd made sure that the batter in the top and bottom halves were sealed.
They didn't quite turn out perfect, but they were ok. Enough that I'll maybe give them another try.
Cheesecakes Muffins
Snagged from lejlkwiet, who got it from The Canadian Living Cooking Collection. I'm posting it with her comments / amendments.
1/3 cup cream cheese
2 tbsp icing sugar
1/3 cup butter, softened
2/3 cup packed brown sugar
1 egg
1 tsp grated orange rind
2 cups all-purpose flour (Note: I sometimes use self-raising with a lot less baking powder instead, it works just as well.)
2 tsp baking powder
1/4 tsp salt
2/3 cup milk
1/3 cup whole cherry jam (Note: I often use strawberry or forest fruit jam instead, this is entirely up to preference.)
2 tbsp finely chopped pecans (optional)
+ Blend cream cheese with icing sugar, set aside.
+ In bowl, cream together butter and brown sugar, beat in egg and orange rind. (Note: I don't actually like orange rind so I've never used it with this recipe, it can be left out.)
+ Combine flour, baking powder and salt, add to creamed mixture alternately with milk, stirring just until blended but not overmixed. (Note: Important not to overmix!)
+ Spoon into large greased muffin tins, filling halfway to top. (Note: I don't have large muffin tins so I usually use medium sized, with muffin cups instead of greasing the tins. You get more muffins out of it this way too.)
+ Add 1 tsp of the cream mixture and 1 tsp of the jam to each, top with remaining batter. (Note: the dough is a bit tricky to cover the jam and cream properly with, make sure it's all covered and sealed or you may end up with a mini jam-explosion /speaking from experience)
+ Sprinkle with nuts (if using).
+ Bake in 375F (190C) over for 25 to 35 minutes or until firm to the touch.
+ Immediately remove from tins. (Leaving them to cool for a couple of minutes helps with the muffins not breaking, though.)
Makes 12 muffins.
My notes - I used lemon curd instead of the jam. I had the oven (fan) at 180C for about 30min. I think they could have done with slightly less. When I put the top half of the batter in the cases, I made sure that the batter sealed with the sides of the cases; what might have been a better idea was if I'd made sure that the batter in the top and bottom halves were sealed.
They didn't quite turn out perfect, but they were ok. Enough that I'll maybe give them another try.