Cream Cheese Filled Muffins

These muffins are really something out of nothing. The ingredients are always in my cupboards and fridge and I know I can’t go wrong with this recipe. Sweet, comforting, with a little yummy sugar sprinkled on top – they disappear quickly. Storing them in the fridge brings out the best flavours from the cheese inside but they’ll be delicious in room temperature too. The more I look at these, the more I think they could play a major role in this year’s Halloween fare with some food colouring in all the right places. I’ll keep you posted anyway, as always!

In the meantime, enjoy these sweet, comforting little gems.

 

 

cream cheese muffins

Ingredients:

for muffins:

2 eggs

1/4 cup rapeseed oil

1/4 cup applesauce (you can replace this with more oil if you have no applesauce)

3/4 cup milk

1/2 cup sugar

1 3/4 cup all purpose flour

1 1/4 tsp baking powder

1 tsp vanilla essence

3 tsp brown sugar to top

 

for filling:

1/2 cup cream cheese

3 Tbsp powdered sugar

 

Preheat the oven to 180C/350F.

In a bowl mix eggs, oil, applesauce, milk and sugar with a whisk until smooth.

 

cream cheese muffins

Add flour, baking powder and vanilla essence and mix roughly until there are no more streaks of flour.

In a separate, small container mix cream cheese with powdered sugar until smooth.

 

cream cheese muffins

Fill a 12 muffin tray alternating between the muffin dough, cream cheese and top with more muffin dough.

 

cream cheese muffins

Sprinkle brown sugar on top and bake for 25 minutes.

 

cream cheese muffins

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

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