Cheese Danish Muffins

Name: Cheese Danish Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 serving(s)
Ingredients: 113.39 g cream cheese, softened; 29.58 ml sugar; 14.79 ml lemon juice; 1 large egg; 295.73 ml milk; 118.29 ml butter, melted; 4.92 ml grated lemon, zest of; 591.47 ml flour; 118.29 ml sugar; 17.25 ml baking powder; 4.92 ml salt

Submitted by JamesDeansGirl

"A tribute to the universally favored cheese danish--hopefully with less fat and calories:) These are really fabulous if drizzled with a simple lemon glaze (some powdered sugar and lemon juice)."

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Ready In:: 35mins
Ingredients:: 11
Serves:: 12

ingredients

113.39 g cream cheese, softened
29.58 ml sugar
14.79 ml lemon juice
1 large egg
295.73 ml milk
118.29 ml butter, melted
4.92 ml grated lemon, zest of
591.47 ml flour
118.29 ml sugar
17.25 ml baking powder
4.92 ml salt

directions

Preheat oven to 400*F.
Have ready 12 greased or paper-lined standard-size muffin cups.
In a small bowl, beat the cream cheese, 2 Tbsp.
sugar, and lemon juice until fluffy; set aside.
In another bowl, beat the egg lightly with a fork; add the milk, melted butter, and lemon zest.
In another bowl, combine the flour, sugar, baking powder, and salt.
Add the egg mixture just until combined; do not overmix.
Fill the muffin cups 1/2 full; place 1 Tbsp.
of the cheese mixture in the center of each cup.
Cover with remaining batter; bake for 20 minutes, until tops are lightly golden and a toothpick tests out clean.
Cool 5 minutes in the tins before inverting onto wire racks.
Dust with powdered sugar or drizzle with a lemon glaze, if desired; serve warm or cool.
Store covered in the refrigerator; bring to room temperature before serving.

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Reviews

I was a little disappointed with this recipe, though they were still pretty good. The muffins themselves didn't have as much filling as I would have hoped, and I was only able to get about half a tablespoon, if that, of filling into each muffin, so it didn't contribute too much to the taste of the muffin as a whole. I also found that if you put the filling too close to the top (oops), some of it peeks out the top of the muffin as they cook. I dusted with powdered sugar when these came out of the oven. I'm giving this recipe four starts because, though not as good as I'd hoped, I don't dislike these and they did bake up 12 big, full, beautifully-shaped muffins. Next time I might try doubling the filling mixture.

coconutcream