Sunday, March 7, 2010

Day #36: Cream Cheese & Garlic (or Chive) Muffins

Today, I experimented a little with the Cream Cheese & Garlic Muffin recipe from the 100 Muffin Cookbook and made my own "Cream Cheese & Chive." I could not find the spreadable garlic cream cheese that the recipe called for, so I used spreadable cream cheese with chive and onion. The result was DELISH! We had whole wheat spaghetti with homemade marinara sauce for dinner tonight, and these muffins were the perfect accompaniment. Tomorrow, I am making a pot of chili and we will eat the leftover Cream Cheese & Chive muffins with that dinner as well. These muffins would also go great with a bowl of tomato soup or even as a side dish for an omelette in the morning.

You can surely experiment with any flavored cream cheese that you can find. I want to try them with Strawberry Cream Cheese inside and strawberry yogurt (omitting the pepper of course) for a sweet muffin treat. That sounds YUMMY!

Tomorrow's Muffin:
High Fiber Muffins

Cream Cheese & Garlic Muffins

2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/8 tsp salt
freshly ground black pepper
2/3 cup plain yogurt
2 large eggs
6 tbsp canola oil
3/4 cup soft cream cheese flavored with garlic and herbs (or any flavor you like)

Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin pan liners. Sift together all-purpose flour, baking powder, baking soda, salt and pepper to taste in a large bowl. Lightly beat the eggs in a large bowl, then beat in the yogurt, oil, and cream cheese until smooth. 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 the batter into the prepared muffin pan. 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 serve warm.

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