using fruit to bake is a great option when you have fruit that is beginning to go bad but you don't want to just toss it. which is exactly what prompted me to make these muffins. the remainder of the strawberries that didn't get used will be tossed in the freezer for smoothies. enjoy!
 |
| {source} |
Strawberry Cream Cheese Muffins.
Ingredients
Yields: 12 large muffins
Muffin mixture:
2 cup all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
2 large eggs, room temperature and lightly beaten
1 cup fresh strawberries, chopped into very small pieces
Cream Cheese Mixture:
4 oz cream cheese, room temperature
1/3 cup granulated sugar
1 tablespoon vanilla extract
Preparation
1. Preheat over to 350F. Grease muffin tin or line with muffin liners.
2. In a small bowl, mix together with a spoon the cream cheese mixture ingredients until smooth. Set aside.
3. In a big bowl, combine flour, sugar, baking powder and salt. Set aside.
4. In another bowl, whisk together milk, melted butter, vanilla extract and egg until incorporated. Use a spatula, mix the milk mixture into the flour mixture. Fold together until combined. Do not overmix
5. Spoon the batter into the prepared tins, filling them no more than 1/2 full. Scatter a few pieces of strawberry on top of each one.
6. Top it with a tsp of cream cheese mixture, a tablespoon of muffin batter, and finally a few more pieces of strawberry.
7. Bake the muffins for about 25 minutes, until they’re light golden on top and a toothpick inserted in the center comes out clean.
8. Let the muffins cool in the pan for 10 minutes.
{recipe adapted from lululu at home}
No comments:
Post a Comment