Cherry cheesecake muffins
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Cream cheese |
| 2 | tablespoons | Icing sugar |
| ⅓ | cup | Butter, softened |
| ⅔ | cup | Packed brown sugar |
| 1 | each | Egg |
| 1 | teaspoon | Grated orange rind |
| 2 | cups | All-purpose flour |
| 2 | teaspoons | Baking powder |
| ¼ | teaspoon | Salt |
| ⅔ | cup | Milk |
| ⅓ | cup | Whole cherry jam |
| 2 | tablespoons | Pecans, finely chopped |
| Optional | ||
Directions
Blend cream cheese with icing sugar; set aside. Cream together butter and brown sugar; beat in egg and orange rind. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, stirring until just blended. Do not overmix.
Spoon into large greased muffin tins, filling halfway to top. Add 1 ts of the cream cheese mixture and 1 ts of the jam to each; top with remaining batter. Sprinkle with nuts. Bake in 375 F over for 25-30 minutes or until firm to the touch. Remove immediately from tins.
jm
Submitted By JANICE MILLS On 02-12-95