So.. it was a weekend of muffins, inspired by various recipes I found on Pinterest. To start things off on a Sunday morning, I made breakfast muffins with a basic biscuit dough and topped off with egg, sausage and cheese. These didn’t turn out very well, probably due to the high ratio of dough to filling and needs a little tweaking, both in the recipe and execution. Will post when I have a better handle on this. Next up, a basic muffin recipe, with a little added twist of a cream cheese filling. I used this to make two different types of muffins – carrot cake and blueberry – both of which got rave reviews by my housemates and were consumed within the day. Glee!
These aren’t great-looking muffins as you can tell from the pictures below. Most suffered an internal explosion of some sort, either with the cream cheese filling bursting forth volcano-style or with a pop of juicy blueberry goodness. But if you ignore the messiness and just bite into one fresh out of the oven, you will be rewarded with a warm, moist, subtly sweet muffin that’s sure to hit the spot. Seriously. I couldn’t believe how good they turned out. This recipe is a keeper for sure.
Cream cheese filling: 8 oz package of melted cream cheese, 1/4 cup sugar, 1 tsp vanilla essence. Mix together.
Muffin:
2-1/4 cup unbleached whole wheat flour
1/2 cup sugar
1/4 cup tightly packed brown sugar
1-1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
2 large eggs
3/4 cup water
1/3 cup vegetable oil
Above is the basic muffin mix. Mix the dry ingredients in a large bowl and the wet ingredients separately. Pour the egg, oil and water mixture into the flour mixture and stir until a smooth consistency is reached. I divided this mix into two, one part for making carrot cake muffins, the other for blueberry muffins. For the carrot cake ones, add 1 tsp of ground cinnamon, a handful of chopped walnuts and 1/2 cup of grated carrots (I find that baby carrots work best for this even though grating them is a pain). For the blueberry muffins, add 6 oz of fresh blueberries. Preheat oven to 400 deg F. Line muffin pan with muffin cups. Spoon muffin mix into cup about halfway then spoon in about 1/2 tbs of cream cheese filling. Top off with more muffin mix. This is optional but sprinkling a little brown sugar on top gives it a nice color and crunch. Bake for about 10-12 minutes. I think ideally to avoid explosions, less than 12 minutes is sufficient.








