member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Shirley Mitchem      

Recipe Categories:

    Raspberry Cheesecake Muffins


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: kathyf ************
    I made these tonight and they are very good. I will be making them again. I used blackberry jelly in place of the raspberry jelly. I also used all of the sugar (1C) in the muffin batter, and then just used more sugar for the cream cheese mixture

    List of Ingredients




    2 1/4 cups flour
    1 cup sugar, divided
    3/4 cup butter
    1/2 teaspoon baking soda
    1/2 teaspoon baking powder
    1/4 teaspoon salt
    3/4 cup sour cream
    2 eggs, divided
    1 teaspoon almond extract
    8 ounces cream cheese, softened
    1/2 cup raspberry preserves
    1/2 cup sliced almonds

    Recipe



    Preheat oven to 350°F. In large bowl, combine flour and 3/4 cup sugar. Cut in the butter until crumbly; reserve 1 cup of the mixture. To the remaining crumb mixture add baking powder, soda, salt, sour cream, 1 egg and extract. Spoon mixture into greased muffin cups.

    Combine the cream cheese, 1/4 cup sugar and the remaining egg. Spoon cream cheese mixture over batter in pans. Spoon preserves over cream cheese mixture. Add almonds to reserved crumb mixture and sprinkle over muffin tops. Bake muffins 20 minutes or until cake tester comes out clean

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â