Thursday, October 1, 2009

Pumpkin cream cheese muffins

I made these last night. They were delicious but need more cream cheese in them to be like Glauss.


Ingredients

Directions

  1. 1
    Preheat oven to 350.
  2. 2
    Put the entire brick of cream cheese on a piece of wax paper or parchment paper and shape it into a long log.
  3. 3
    Put it in the freezer while you mix and fill the pans, up to an hour.
  4. 4
    Unwrap and cut with a sharp knife so each cream cheese disk equals 1-2 teaspoons. If the cream cheese disks are too big around, cut thick slices and then cut them in half. This lets you push it down into the batter easier.
  5. 5
    Mix all ingredients together (except cream cheese and nuts).
  6. 6
    Fill muffin tins (greased or paper cups) half full.
  7. 7
    Put cream cheese disc in the middle, pressing down.
  8. 8
    Sprinkle with 1 tsp chopped nuts.
  9. 9
    Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!).
  10. 10
    Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools.

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