March 2012 Easter Favorites
I need to find the recipe. lol
Lemon Cream Cheese Stuffed Blueberry Muffins brought by Jen Tecson
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/2 cup sugar
Zest of 1 large lemon
1/4 cup canola oil
1/4 cup applesauce
1 large egg
1/3 cup skim milk
1 teaspoon vanilla extract
1 cup blueberries (fresh or frozen) (toss in 1 TB flour)
Cream cheese filling:
3 tablespoons cream cheese
1 teaspoon lemon zest (or small amount of lemon extract)
1 tablespoon sugar
1. Preheat oven to 400 degrees. Grease muffin pan or line pan with muffin liners. Set aside.
2. In a medium bowl, whisk together the flour, salt, baking powder, and cinnamon.
3. In a small bowl, add the sugar and lemon zest. Rub sugar and zest together, until fragrant. Add to the flour mixture and whisk again.
4. In a separate medium bowl, mix canola oil, egg, milk, and vanilla together.
5. Incorporate the wet ingredients into flour mixture. Add slowly and do not over mix. The batter will be lumpy and thick. Gently fold in the blueberries.
6. In a small bowl, mix together the cream cheese, lemon zest, and sugar until smooth. Fill each muffin cup half way with batter. Next, add about 1 teaspoon of cream cheese filling to each muffin cup. Cover each cup with remaining batter so you can't see the cream cheese filling.
7. Bake muffins for 17-20 minutes, or until muffins are golden brown and a toothpick comes out clean. Let muffins cool on a cooking rack.
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/2 cup sugar
Zest of 1 large lemon
1/4 cup canola oil
1/4 cup applesauce
1 large egg
1/3 cup skim milk
1 teaspoon vanilla extract
1 cup blueberries (fresh or frozen) (toss in 1 TB flour)
Cream cheese filling:
3 tablespoons cream cheese
1 teaspoon lemon zest (or small amount of lemon extract)
1 tablespoon sugar
1. Preheat oven to 400 degrees. Grease muffin pan or line pan with muffin liners. Set aside.
2. In a medium bowl, whisk together the flour, salt, baking powder, and cinnamon.
3. In a small bowl, add the sugar and lemon zest. Rub sugar and zest together, until fragrant. Add to the flour mixture and whisk again.
4. In a separate medium bowl, mix canola oil, egg, milk, and vanilla together.
5. Incorporate the wet ingredients into flour mixture. Add slowly and do not over mix. The batter will be lumpy and thick. Gently fold in the blueberries.
6. In a small bowl, mix together the cream cheese, lemon zest, and sugar until smooth. Fill each muffin cup half way with batter. Next, add about 1 teaspoon of cream cheese filling to each muffin cup. Cover each cup with remaining batter so you can't see the cream cheese filling.
7. Bake muffins for 17-20 minutes, or until muffins are golden brown and a toothpick comes out clean. Let muffins cool on a cooking rack.
Ingredients:
-1 bag of Cadbury mini chocolate eggs (you won't use the whole bag, but I'm sure you can handle the extras!)
1 cup milk chocolate chips
3 cups chow mein noodles
Directions:
Heat chips and peanut butter in microwave at 30 sec. increments until melted
Add Chow Mein Noodles & stir until evenly coated.
Drop onto waxed paper by 1 Tbsp spoonfuls forming each into the shape of little nests.
Refrigerate or freeze until solid.
Add eggs for garnish
Ingredients
8 hard-cooked eggs, peeled and halved lengthwise
1/2 cup reduced-calorie mayonnaise
1/4 cup low-fat (1 percent) creamy cottage cheese, drained
1 tablespoon curry powder
1 tablespoon Dijon mustard
Dash hot pepper sauce
Paprika, for sprinkling
Parsley sprigs, for garnish
Directions
Place 4 of the egg yolks in a food processor or blender (discard the other 4) with the mayonnaise, cottage cheese, curry, mustard and pepper sauce. Process until smooth.
Spoon the filling into a pastry bag with star tip. Pipe the filling into the egg whites, then sprinkle with the paprika. Garnish with the parsley. Refrigerate, covered, until ready to serve.
No comments:
Post a Comment