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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Berry Cheesecake Muffins Recipe

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This recipe for Berry Cheesecake Muffins is from Our Family Heritage Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 c. butter(softened), 3/4 c. sugar, 2 eggs, 1 1/2 c. flour, 1 1/2 tsp. baking powder, 1 tsp. cinnamon, 1/3 c. milk
CREAM CHEESE FILLING: 2 pkg. (3oz. each) cream cheese(softened), 1/3 c, sugar, 1 egg, 3/4 c. raspberries, 3/4 c. blueberries
STRUESEL TOPPING: 1/4 c. flour, 2 TBL. brown sugar, 1/2 tsp. cinnamon, 1 Tbl. cold butter
Directions:
Directions:
In a large mixing bowl, cream butter and sugar. Add eggs; beat well. Combine the flour, baking powder, and cinnamon; add to creamed mixture alternately with milk. Fill greased or paper lined miffin cups 1/2 full.
FILLING: In small mixing bowl beat cream cheese, sugar, and egg until smooth. Fold in berries. Drop a rounded tablespoon into the center of each muffin.
TOPPING; Combine the flour, brown sugar, and cinnamon in a small bowl. Cut in butter until crumbly. Sprinkle over batter. Bake at 375º for 25-30 min. COOL.
Number Of Servings:
Number Of Servings:
18 muffins
Personal Notes:
Personal Notes:
You can even freeze these and serve for guests.

 

 

 

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