Saturday, February 20, 2010

Day #23: Frosted Cream Cheese Muffins

Today, I made Cream Cheese Frosted Muffins from the 100 Muffin Cookbook. I think these will be the perfect treat to take to our Sunday School class in the morning. They turned out super creamy, and tasted like a mini cheesecake! For the Cheesecake fan these are melt-in-your-mouth DELISH! I took a brick of cream cheese out of the freezer and let it soften on the counter for 3 hours before making the muffins. You could also buy a tub of spreadable cream cheese if that would be easier for you.

Tomorrow we are going to be Super Healthy and make a Muffin that is sure to be a treat for your digestive system-Healthy Oat & Prune Muffins
My dear friends, I encourage you to express your love for your family and friends in real, tangible ways. Purposefully love each other. As a friend of God, you are called and created to love others. Take time this weekend to make a special phone call, send a card, buy a gift, or bless someone in other meaningful ways.
"My command is this: Love each other as I have loved you. Greater love has no one than this, that he lay down his life for his friends."
John 15:12-13

Frosted Cream Cheese Muffins


1 cup soft cream cheese
2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
Heaping ½ cup dark brown sugar
2 large eggs
1 cup sour cream
6 tbsp canola oil
finely graded rind of 1 lemon
2 tsp fresh lemon juice

Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12muffin pan liners. Put 1/2 cup of the cream cheese in a bowl (4 ounces). Sift in 1 tablespoon of the confectioners sugar and beat together.

Sift together flour, baking powder, and salt in a large bowl. Stir in the brown sugar. Lightly beat the eggs in a large bowl, then beat in the sour cream, lemon rind, and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix.

Spoon 1/2 the batter into the prepared muffin pan. Add a spoonful of the cream cheese mixture to the center of each, then spoon the remaining batter on top. Bake in the preheated oven for about 20 minutes, until well risen, golden brown, and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.

To make the frosting, put the remaining cream cheese in a bowl and sift in the remaining confectioners sugar. Add the lemon juice and beat well together. Spread the frosting on top of the muffins then chill in the refrigerator until ready to serve.
When the muffins are cold, make the frosting. Sift the confectioners sugar into a bow. Add the hot water and stir until the mixture is smooth and thick enough to coat the back of a wooden spoon. Spoon the frosting on top of each muffin, then add the decoration of your choice. Let set for about 30 minutes before serving.

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