Strawberry Cream Cheese Muffins

Strawberry Cream Cheese Muffins

1 (8 ounce) container strawberry cream cheese, softened
1/4 cup melted butter
1/3 cup sugar
1 egg
2/3 cup milk
1 teaspoon vanilla
2 cups Bisquick
1 cup chopped strawberries

Preheat oven to 350 degrees.  In large bowl, combine cream cheese, butter, and sugar.  Mix well.  Add egg, milk, and vanilla.  Mix well.  Add Bisquick.  Mix until just combined.  Do not over mix.

 Fold in strawberries.

 Fill greased muffin pan cups 3/4 full with batter. 

Bake 30 to 35 minutes or until lightly golden brown.   

Makes 12 to 14 muffins.  

I love reading blogs!  It is amazing how many great blogs there are.  One of the blogs I follow is Bo's Bowl.  He not only has delicious comfort food recipes on his blog, but he also posts creative takes on today's trendy foods.   I spotted this recipe on Bo's Bowl and added it to my long list of recipes to try   

I seldom make a recipe the same way twice.  The first time I made this recipe I followed Bo's Strawberry Cream Cheese Muffin recipe.  It was absolutely delicious!   The muffins have a delicate texture with chunks of fresh strawberries through out.

The second time I made it, I decided to change it a little bit.  I swapped out the cream cheese for strawberry cream cheese and made a few other changes.  My family loved the muffins both ways.  I will be making these muffins again and when I do, I am sure I will have a new way I will want to make them. 

On Tuesdays I post cooking tips.  Here is a link for a past post with tips for,
Baking Muffins.

Do you follow recipes exactly the way they are written or do you like to put your own twist on them?        

Visit my friends blogs!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Recipe: Cranberry Corn Muffins

Cranberry Corn Muffins

1 (8.5 ounce) package Jiffy corn muffin mix

1 egg

1/3 cup milk

1/4 cup dried cranberries

Preheat oven to 400 degrees.  In small bowl, combine muffin mix, egg and milk.  Mix until just blended.  Fold in cranberries.  In greased muffin tin, fill cups to 2/3 full.  Bake 10 to 12 minutes.  Makes 6 servings.

Recipe can be found on page 215 in MY KIND OF COOKING COOKBOOK.

I love this muffin!  The sweet and tart cranberries are a nice addition to the savory corn muffin.  Not only are the cranberries delicious, but they are full of antioxidants, vitamin C, and fiber.  You can serve this muffin for breakfast, lunch, dinner, or as a tasty snack.

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June's winner of a free copy of MY KIND OF COOKING COOKBOOK is:

Pam of Pam's Midwest Kitchen Korner.

Tip: Baking Muffins

 Did you take Home Ec when you where in high school?  Did your school even offer Home Ec classes?  It was my favorite class when I was in high school-working side by side with my friends to make delicious food.  Oh, the happy memories!  The first thing we made in the class was an incredible Applesauce Muffin.  Maybe that is why I love muffins so much.

Here are a few of my favorite muffin baking tips:

1. Measure ingredients, don't eyeball it or estimate the amount you are using.  Level off measuring cups and measuring spoons with the back of a knife.

2. Always mix the dry ingredients in one bowl and the wet ingredients in another.  Make a well in the middle of the dry ingredients.  Pour the wet ingredients into the well.

3.  Don't over mix.  The batter should be lumpy.


4. Preheat your oven.  Place your pan on the rack in the middle of the oven.

5. Dust nuts and fruit with flour before you add them to the batter to keep them from sinking to the bottom of the muffin cups.

6. Grease only the bottom and halfway up the sides of the muffin cups.  The batter will cling to the sides of the cups giving you nice rounded tops.

7. Use an ice cream scoop to fill muffin cups to 2/3 full.

8. Fill unused muffin cups 1/2 full with water for even baking.

On Friday, I will be posting my quick and easy Cranberry Corn Muffin recipe.