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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Berry Cheesecake Muffins Recipe

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This recipe for Berry Cheesecake Muffins is from Food for the Soul, 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:  
Ingredients
• 1/3 cup butter, softened
• 3/4 cup sugar
• 2 eggs
• 1/3 cup 2% milk
• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
•
CREAM CHEESE FILLING:
• 2 packages (3 ounces each) cream cheese, softened
• 1/3 cup sugar
• 1 egg
• 3/4 cup fresh raspberries
• 3/4 cup fresh blueberries
•
STREUSEL TOPPING:
• 1/4 cup all-purpose flour
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon cold butter
Directions:
Directions:
• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk. Combine the flour, baking powder and cinnamon; gradually add to creamed mixture just until moistened. Fill greased or paper-lined muffin cups one-third full.
• For filling, in a small bowl, beat the cream cheese, sugar and egg until smooth. Fold in the berries. Drop a rounded tablespoonful into the center of each muffin.
• For topping, combine the flour, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. (Muffin cups will be full.)
• Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. Yield: 21 muffins.
Personal Notes:
Personal Notes:
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