My favorite youngest daughter has a "team bonding" slumber party with her volleyball team...and I said I would bring muffins for breakfast the next day. My first thought was that I would run to the bread outlet store and grab an assortment of donuts and muffins but then quickly changed my mind. I am trying to make more of our foods and rely less on purchased/processed foods. Plus, I had 6 over-ripe bananas, frozen sliced strawberries I purchased this past summer from a local farmer and everything else needed to make a variety of homemade muffins. After "googling" all sorts of muffin recipes, I ended up making Banana Crumb Muffins, Chocolate Strawberry Muffins and Pumpkin Cream Cheese Muffins. Yum! I made enough to send with my favorite youngest daughter and still have a ton to put in the freezer for quick breakfasts. The recipe below was my favorite:
Pumpkin Cream Cheese Muffins
Cream Cheese Filling
4 oz. cream cheese
1/4 cup sugar
Mix together very well and chill in the refrigerator. (Chilling the filling helps keep it from absorbing into the muffin mix while baking).
Muffins
3/4 cup sugar
1/2 cup vegetable oil1 cup pumpkin puree
2 eggs
1 3/4 cup flour
1/2 tsp. baking soda
1 ½ tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
Mix the sugar, oil, pumpkin, and eggs together very well in a large
mixing bowl. Then plop the flour, baking
soda, and spices on top of the blended wet mixture. Stir well to incorporate and fully mix everything
together. Oil or spray a muffin pan. Spoon
about 1-2 tablespoons of batter into the bottom of each muffin and make sure
the bottom is covered with the batter.
Next, distribute approximately 1 tablespoon of cream cheese mixture
on the batter. Finally top more of the
batter over each to cover the cream cheese…approximately 2-3 tablespoons. Bake at 350° for 20-25 minutes.
Let cool before eating.
No comments:
Post a Comment