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Friday, January 8, 2010

Chocolate Strawberry Cheesecake Muffins

It’s often said that breakfast is the most important meal of the day yet so many insist on skipping it or ingesting a minimum amount of food so not to collapse later on in the morning.

Toast, cereal, muffins or quick breads accompanied by a bowl of fresh fruit have always been standard breakfast items on our table during the weekdays.

However, weekend breakfasts have always afforded something a little more decadent to be enjoyed at leisure.

Even though the Cinnamon Roll gets high points as part of a weekend breakfast, the next few posts will share more sweet recipes we have enjoyed over the years.

The following recipe is actually a combination of three different recipes plus a few alterations, with delicious results.

As far as I know there is no law against altering or improving existing recipes. After trying out a new recipe as is, the personal or creative touch may just be what’s missing.

Many of my recipes are not exact originals; I welcome the challenge of putting a new twist on any recipe I venture to try out.

Sometimes it’s as easy as adjusting the baking temperature for better results. Increasing or decreasing the measurement of a particular ingredient may also improve the final product as well as the addition of a totally different ingredient.

It may take a few tries before the perfect combination or necessary changes come together but in the end a new recipe has been discovered and it’s all yours…unless you decide to share it!

Chocolate Strawberry Cheesecake Muffins

1 3/4 cups flour
¾ cups granulated sugar
½ cup cocoa
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 egg
1 egg white (save yolk for cream cheese filling)
1 cup milk at room temperature
1/2 cup melted and cooled butter
  1. Prepare cream cheese and strawberry fillings.
  2. Into a bowl sift together flour, cocoa, sugar, baking powder, baking soda and salt.
  3. Beat together egg, egg white, milk and butter.
  4. Make a well in the dry ingredients and add milk mixture, stir until just combined.
  5. Spoon batter into muffin tin wells 1/3 full.
  6. Place one tablespoon of cream cheese filling into center then place 2 teaspoons of strawberry filling.
  7. Spoon remaining batter on top but don’t cover the center where the filling is.
  8. Bake in a preheated 375 degree oven for 20 to 25 minutes.
  9. Cool muffins in pan for 10 minutes before removing to wire rack to cool completely.
  10. Makes 12 large muffins.
Cream Cheese Filling
4 ounces cream cheese (1/2 8 ounce brick)
1 egg yolk
¼ cup sugar
  1. Soften cream cheese then beat in egg yolk and sugar until light and fluffy.
Strawberry Filling
1 cup chopped fresh or frozen strawberries
4 tablespoons sugar
1 tablespoon corn starch
  1. Place strawberries into a small sauce pan.
  2. If using fresh strawberries add 2 tablespoons water to pan.
  3. Bring strawberries up to a simmer.
  4. Mix sugar and corn starch together and add to simmering strawberries.
  5. Stir until thickened. Cool.

Notes, Tips and Suggestions

  • Strawberry filling can be substituted with purchased cherry or raspberry pie fillings.
  • When adding remaining batter to top of muffin use a piping bag with a large plain tip. This makes it easier not to cover the center filling.
  • Before serving, a light sprinkle of icing sugar finishes this muffin off perfectly.
  • Make 24 mini muffins instead of the large size, great served at teas or brunches.
  • These freeze very well.

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