Every spring, our church choir holds a plant sale. The following week, the leftover plants join numerous other plants in our driveway for a follow-up plant sale to raise money for our kids' various environmental ventures. Usually, the day of the first sale is cold and wet. As the man of the house is a member of the choir, he's up at an unearthly hour setting up for the sale. I also have to wake up earlier than I would prefer to ferry child number 3 around. Today, being no exception to the rule, is wet, chilly, and overcast. I headed out early to see Miss C. off on her canoeing/camping trip, then went up to Kents' to purchase bedding flowers for our garden. Next, I came home to tackle the laundry and see to the dog. Back home in the warmth, I started to feel sorry for the workers at the plantsale and I figured some nice warm muffins would go over well. I sorted through the recipes and came up with this one - Lemon cheescake muffins. Added bonus, getting to use up some of the vodka-infused lemon zest leftover from my limoncello experiment.
Lemon Cheesecake Muffins
2 cups flour
1/2 cup sugar
1 tbs baking powder
1/2 tsp salt
1/3 cup butter
1 egg (large)
1/2 cup milk
1/2 cup sour cream
1 tbs lemon zest (see note above)
250 g. cream cheese (1 block)
1/4 cup sour cream
1/4 cup sugar
In large bowl, combine first four ingredients. Cut in butter until mixture resembles coarse crumbs. Combine the next five ingredients and stir well. Add to dry mixture and stir until combined. Fill greased muffin tins.
Beat the remaining three ingredients well. Spoon a dollop on each muffin and spread slightly. Bake at 375 F for 20 min. Let stand in pans for 5 minutes before turning out on to racks to cool.
Makes 12 regular muffins or about 36 jewel-size muffins.
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