Strawberry Muffins With Cream Cheese Spread Recipes

Steps:

• Combine cream cheese, strawberries, and honey in a food processor; pulse until smooth. Transfer to an airtight container and refrigerate.
• Preheat the oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray or line with paper muffin liners.
• Mix strawberries and 1 tablespoon sugar in a bowl. Set aside for 10 minutes.
• Stir flour, 3/4 cup sugar, baking powder, and salt together in a large bowl. Whisk eggs, milk, vegetable oil, and orange zest in a small bowl until well blended. Add the egg mixture to the flour mixture, stirring until just combined.
• Drain strawberries and gently fold into the batter. Divide the batter equally among the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Serve warm or cooled with the strawberry cream cheese spread.

Steps:

• Preheat oven to 400ºF. Line a 12 cup muffin tin with cupcake papers, then spray lined pan lightly with nonstick cooking spray.
• In a medium bowl, stir together flour, 3/4 cup sugar, baking powder and baking soda. Cut in butter with a pastry blender until mixture is crumbly. Stir in chopped strawberries.
• In a small bowl, blend buttermilk and egg with a whisk. Gently stir buttermilk mixture into flour mixture, mixing only until just combined (do not overmix). Divide batter evenly among muffin cups (you will seem to have too much batter for 12 muffins, but it's not).
• Place 2 tbs of sugar in a small dish. Dip each cream cheese cube in the sugar, then place each dipped cube into the center of each muffin. Press the cheese cubes into the muffin batter until they are level with the batter (don't submerge the cream cheese in the batter, though; the tops should still be visible). Sprinkle the muffins evenly with the remaining 1 tbs of sugar.
• Bake muffins for 20-25 minutes, or until light brown (a toothpick inserted off-center comes out clean -- do not insert toothpick into cream cheese).
• Remove baked muffins from the oven and cool in pan on a wire rack for 10 minutes. Remove muffins from pan and serve warm or fully cooled. Store any leftovers in the fridge.

Steps:

• Combine strawberries and cream cheese in food processor. Puree until smooth. Serve.

Steps:

• In a bowl, beat cream cheese and confectioners' sugar until smooth. Add strawberries; mix well. Serve on bagels, English muffins or toast.

Steps:

• Cream together the cream cheese and butter until well mixed.
• Add jam to your taste.
• Do not overmix or it will separate like when you add eggs to butter.

Steps:

• Preheat oven to 180C/fan 160C/gas 5.
• In an electric food mixer (beater attachment) add the double cream, caster sugar, eggs and vanilla extract and mix (low speed) until the sugar has dissolved (7-8 mins).
• When this is done add your plain flour and baking powder to your cream mixture and mix until everything is combined.
• Now fold your strawberries in, trying not to break them up too much (don't worry if some of them do)
• Now spoon the mixture into your muffin cases, about 3/4 full and cook in the oven for 25-30 mins. They should be golden brown on top, then just leave to cool (if you think you can wait that long).

Steps:

• Preheat oven to 375 degrees F and line 12 muffin cups with paper liners.
• Stir together pancake mix, Almond Breeze, sugar, oil, extract, and poppy seeds in a medium bowl. Lightly stir in strawberries and cream cheese. Add strawberry jam and swirl lightly with a knife.
• Spoon into prepared cups and bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.