Tuesday, April 20, 2010

Strawberries 'n Cream Muffins

I signed up for the Cooking Club of America without knowing that you had to pay membership dues and all of that bullshit. Mike signed up for the Hunter's Club and didn't have to pay a dime...and they sent him a pant load of cool gear. WTF. Same thing I guess, only I get delicious recipes, kind of. Anyway- they send me a cooking magazine which, for the most part, sucks. However, in the back of the April/May 2010 issue, there is a "flashback" recipe which looked scrumptious. I just had to try it. Besides, tomorrow is Mikey's birthday...he's gotta have something good for breakfast!

Strawberry-Cream Cheese Muffins

2 c all-purpose flour
3/4 c plus 3 tbsp sugar, divided
3/4 tsp baking powder
1/2 tsp baking soda
6 Tbsp unsalted butter, chilled, cut up
1 c chopped strawberries
3/4 c plus 2 tablespoons buttermilk
1 egg
1 (3oz) pkg. cream cheese, cut into 12 cubes

1. Heat oven to 400 F. Grease bottoms of 12 muffin cups or line with paper liners. Combine flour, 3/4 c of the sugar, baking powder and soda in a medium bowl. With pastry blender or 2 knives, cut in butter until mixture is crumbly-ish. Stir in strawberries.

2. Whisk buttermilk and egg in a small bowl until blended. Gently stir mixture into flour mixture until just combined. Divide evenly among muffin cups. Dip cream cheese pieces in 2 tbsp of the sugar; press cubes in the center of each muffin (do not cover with the batter). Sprinkle muffins with remaining 1 tbsp sugar.

3. Bake 20-25 minutes or until light brown and toothpick inserted off-center comes out clean (don't put the toothpick in the cream cheese). Cool on wire rack 10 minutes Remove from pan; serve warm or at room temp. Store in refrigerator.

Note: I made 6 large muffins. I baked at the same temp for 25-30 minutes-ish.


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