CREAM CHEESE FILLED SWEET POTATO MUFFINS
I needed a dessert for my husband's supper and I had a leftover baked sweet potato from the night before, so I came up with this little gem. The muffin is very moist and sweet and the cream cheese filling has a little tang of lemon juice. Delicious! I had one for breakfast, too (Sshhhh, don't tell anyone!) They ARE similar to a cheese danish after all. :-)
Provided by Teresa G. @sokygal
Categories Other Breakfast
Number Of Ingredients 13
Steps:
- Place oven rack in middle position and preheat oven to 350ºF.
- Lightly grease muffin tin or use cupcake liners.
- Make the filling first: Use electric hand-mixer to beat cream cheese with 1/2 cup sugar, until lightened and rather fluffy (about 3 minutes.)
- Add egg, vanilla and lemon juice; beat until well blended. Set aside. Wash beaters.
- Make the sweet potato batter: In mixing bowl, combine butter and sugar; use electric hand-mixer to beat until light and fluffy.
- Add eggs; beat well.
- Add sweet potatoes and mix well.
- In a small bowl, combine flour and soda; add to creamed mixture; use a spatula or wooden spoon to blend just enough to moisten dry ingredients.
- Spoon into prepared muffin tins to 1/2 full.
- Use a spoon to make a depression in the center of each to form a "nest" or "well."
- Spoon about 1/2 tablespoon of cream cheese mixture into each "well." (If there is any left over, you may add a little more to each muffin.)
- Bake in preheated oven at 350ºF for 25 minutes.
- Remove from oven and allow to rest 5-6 minutes then run a knife around each muffin to loosen from pan. The cream cheese middle will settle and sink a bit as they cool.
- Serve at room temperature or cold. Store and refrigerate in an airtight container.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
