There's nothing like muffins fresh from the oven for breakfast or a midmorning nosh. Fresh fruit makes wonderful muffins and the muffins change with the season as the fruits of the season change.
Thursday, the Lunch Bunch traveled north for an outing. We needed sustenance and so, a basket of muffins was in the back seat along with McDonald's coffee for everyone.
The muffins -- a new recipe -- raspberry cheesecake muffins and they were deemed good! The raspberry makes them appear a little bit "pink". These too, came from The Best of Cottey Cooking!
It is Pink Saturday and so join Beverly and How Sweet the Sound for all the Pink Saturday posts.
RASPBERRY CHEESECAKE MUFFINS
2 1/4 c. flour
1/4 c. sugar
3/4 c. butter, cold, cut into pieces
1/2 t. baking soda
1/2 t. baking powder
1/4 t. salt
3/4 c. sour cream
1 t. almond extract
4 ounces cream cheese, softened
1 large egg yolk
2 T. sugar
1 T + 2 t. raspberry preserves
Preheat oven to 350. Grease 15 muffin tins or line with paper baking cups, set aside.
For Batter: In a mixing bowl, combine the flour and sugar; cut in the butter until crumbly. Reserve 1 cup for topping. To the remaining crumb mixture, add the baking soda, baking powder, salt, sour cream, egg and almond extract. Soon batter into the muffin tins, filling them about 2/3 full. With damp fingers or a greased spoon, press lightly in the centers to make a small indentation.
For Filling: Stir together the cream cheese, egg yolk and sugar until smooth. Spoon about 2 t. into the center of each muffin. Spoon a heaping 1/4 t. of preserves over the cream cheese. Sprinkle with the reserved crumb mixture to cover.
Bake for 20 to 25 minutes or until a tester inserted in center comes out clean.
I might be gaining weight just from reading your blog. Those raspberry cheesecake muffins sound great.
Oh My Goodness. Do I "NEED" a muffin!!! I am printing this out and will definitely make it... I LOVE the addition of sour cream in quick breads and muffins. It just makes them incredibly BETTER! I have a recipe that I MUST SHARE for Cranberry Bread that is THE BEST EVER!!! with sour cream.
OK now I'm on my way to FIND A MUFFIN!
Martha: These muffins have to go on the menu for youngest son's visit!! Thanks. Have a good weekend.
Printed off to try...they look fabulous!
Martha, These look soooooooo very good. I made my copy and will make these this week. That cookbook must be a real winner. How can I order it? I have already checked Amazon with no success.
Another great recipe!
These would be so good with a strong cup of tea on a cold fall morning. I love the idea of a basket of these treats being taken along as a treat on an outing.
Martha, these look incredible. I really want to make them. I too love the idea of taking a basket of them on an outing. You all must have had such fun!
This sounds like a fantastic muffin.
OMG, Martha! Two of the favorite food items of The Herbal Husband, cream cheese and raspberries! Must make these for him soon!
My DH loves all kinds of muffins. I think he would love these. I am going to try to make them for him. Also I really enjoy your blog. Have a good day, Sue@Sprucelake Cottage.
Happy Pink Saturday, Chris. Thank you for making Pink Saturday special, and for taking part in this day of celebration and thanks.
Thank you for sharing your raspberry muffins with us. I would love one with my morning cup of coffee.
I'm still hoping to reach my goal of 200 comments by midnight tonight.
Oops! I apologize. I meant Martha.♥
Sometimes my fingers are faster than my brain.
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