Monday, August 31, 2009

Creamcheese Muffins

Baby FAN prefers savoury food to sweet stuff, so have been experimenting with savoury food that is portable and I can prepare ahead of time. While searching the net, found this recipe from where they use cream cheese as the main ingredients for the muffin. So decided to give it a try. They muffins turn out beautifully and it actually tasted quite good. baby girl doesn't seems to like the texture of muffins and cakes, so take a bite and spit it out...sigh....As for my boy, he just ate the cream cheese toppings while my husband says he don't like muffins even though it tasted quite nice....sigh...I think I have to give up making muffins as it always ended up in my tummy or the dustbin. In any case, for those of you who loves muffins, do give this a try, the smell was heavnly when I baked it and it actually tasted quite nice, I personally quite like it as a contrast to the normal sweet type.

Creamcheese Muffins
(original recipes at

Breakfast Muffin

Ingredients and Directions
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1/4 cup sugar
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 eggs, divided
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup shredded Cheddar cheese
- 1/4 teaspoon seasoned salt (I opmitted the salt as the cream cheese and cheddar cheese is salty enough for me already)
- 4 bacon strips, cooked and crumbled(I replaced it with 2 pieces of chicken ham instead to make it a healthier version)

1.In a large bowl, combine first five ingredients. Combine milk, oil and 1 egg; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. In a mixing bowl, beat cream cheese and second egg. Add cheddar cheese and seasoned salt; mix well. Stir in ham or bacon. Spoon 2 tablespoons in the center of each muffin. Bake at 425 degrees F for 15-20 minutes or until muffins test done. Serve warm.

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