these muffins are rich and yummy.
I must confess...
We had them for breakfast.
Oh. Dear. Me.
The original recipe called for dried cherries.
But, it did say that dried cranberries
would work just as well.
Dried cranberries were what I had on hand, so...
dried cranberries were what I used.
They worked great!
Adapted from the "Brunch Cookbook" by Parragon Books
~ The Ingredients ~
1/4 cup Butter ~ melted
1 pkg Cream Cheese (250g or 8 oz) ~ softened
3/4 cup Sugar
3 large Eggs ~ lightly beaten
2 cups Flour
1 Tbsp Baking Powder
1/4 tsp Sea Salt
1/2 cup dried Cranberries
(or Cherries, chopped)
Icing Sugar (Confectioner's) for dusting
~ The Method ~
Melt butter and let cool slightly.
In large bowl, whisk together the cream cheese
and sugar, add the egggs one at a time,
then stir in the melted butter.
Stir together the flour, baking powder, salt
and cranberries in a separate bowl.
Stir the dry ingredients into the wet
carefully ~ do not overmix.
Line 12 cup muffin tin with paper liners.
Spoon batter into each cup ~ divide evenly between the twelve cups.
Bake at 350 degrees F for about 15 to 20 minutes**
until golden brown and a toothpick comes out clean.
**I re-baked these to check on the timing.
It took a little more than 20 minutes for mine to be done.
Remove from the oven and dust immediately with icing sugar.
Cool in pan 5 minutes before removing to cooling racks.
Serve warm or cooled ~ I like mine warm. :)
Enjoy!
Many Blessings,
Camille
No comments:
Post a Comment