Posted by: Joan Spiller | March 11, 2012

Lemon Cream cheese muffins – Recipe

I used to make these all the time, back in the 90’s – it felt frightfully “adventurous” lol .. They’re very tasty and quite simple so I figured I’d type it out for anyone who may want to give them a try. Anything lemon is a good thing in my book – add cream cheese and WELL – it just gets better!

To make these tart yet sweet treats all you need is:

1 large free range egg
1/2c rice bran oil + 1 T
1/2c milk
2/3c sugar
4 ounces cream cheese, softened
1&1/2c high grade white flour
1&1/2t baking powder
1/2t salt
2 lemons
1/2c water
1/2c white sugar

Preheat oven to 375F / 190C.

Grate zest (You want the skin but no white!) off the lemons then juice. Set aside in sep bowls. You need some for the muffins and some for the glaze.

Mix egg, oil, milk and sugar together.

Cut cream cheese into small pieces and mix with 2T flour – this helps it distribute evenly vs. sinking into the batter. Add 1/3 the lemon peel and toss together to thoroughly coat cream cheese bits.

Add flour, bp, salt, 1/2 the lemon juice and 1/3 lemon peel then mix well.

Spoon into paper lined muffin tins, filling about 2/3 full and bake for 20-25 minutes.

Cool in the tins for about 5 minutes, then turn out to a wire rack and allow to cool another 10 minutes.

Meanwhile, make the glaze:

In a small pot, bring 1/2c water and 1/2c white sugar to the boil. Lower the heat and simmer, allowing the mixture to thicken a little. Add the remaining 1/3 zest.. Remove from the heat then add the last of the lemon juice.

Spoon over the muffins and you’re done! If I was wanting to jazz these up you can sprinkle sugar on the top or add candied lemon slices – which are super simple to make too but I will type that up another day!



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