Muffins: Gordon Tanner made me do this
Pumpkin Cheesecake Muffins presented by Beaufort House Victorian Bed &
Breakfast Inn
1 cup pumpkin
2/3 cup packed brown sugar
1 cup milk
1/2 cup vegetable oil
2 eggs
3 cups all-purpose flour
1/2 cup sugar
5 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon cloves
1/2 cup chopped walnuts, or 1/2 cup raisins
Filling Ingredients:
1 8-oz. package of cream cheese
1/2 cup sugar
2 tablespoons unbleached flour
1 egg
1/4 cup sour cream
1 teaspoon vanilla
Mix all filling ingredients in a bowl. Set aside while making muffin
mix. Works easier if you refrigerate while preparing muffin batter.
Heat oven to 400 degrees. Grease 24 muffin cups, or line with paper
baking cups.
Beat pumpkin, brown sugar, milk, oil and eggs in a large bowl. Stir in
remaining ingredients, except walnuts, just until flour is moistened.
Fold in walnuts.
Fill muffin cups 2/3 full. Fill a piping bag with the cream cheese
mixture, and using a wide tip, push the piping tip into the muffin
batter. Gently squeeze the cream cheese mixture out of the piping bag.
Then lift the piping bag out and repeat for all 24 muffins.
Bake 20 to 22 minutes or until lightly golden brown. Immediately remove
from pan.
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