Friday, February 24, 2012
Must. Resist. Muffins...Can't. Resist. Muffins!
Yesterday, I really wanted something sweet to eat, and we didn't have very much sugar left, so I thought I'd make some muffins (because for some reason, I thought they would have less sugar...). Anyway, we had most of an 8 oz. thing of cream cheese in the fridge that I didn't want to go bad, so I started scouring the 'net for cream cheese muffin recipes that I had enough sugar for. I came upon this recipe from Bake or Break Recipes. It sounded delicious, and even though I didn't have the pecans, I thought I'd give it a try.
I decided to half the recipe so that I would have enough sugar to make the muffins and the streudal stuff. So, I started measuring ingredients, la di da, until I accidentally forgot to half the baking powder. Now I was faced with making the full batch or having overflowing muffins that probably would taste gross. I proceeded to make a full batch, putting 1 c. (and the only cup I had) of sugar in the mix ...but I didn't see that the muffins need 2 cups of sugar, plus a 3rd cup for the streudal. Now I had to figure out what to do for the rest of the sugar. For the cream cheese mixture, I decided to use dark corn syrup. Honestly, I should have put the corn syrup in the batter and mixed the sugar with the cheese, but it was too late at that point. The corn syrup resulted in a liquid-y cream cheese mixture that didn't really work as "filling" like it should have. Oh well. The streudal idea had to go by the wayside...
I made a pan of mini-muffins and a pan of regular-sized muffins. The mini muffins had the cream cheese mixture on top, the regular ones have in in the middle-ish. Kind of a funky result, but as you can tell, they have managed to find their way into our (er..mostly my) stomach(s)!
PS-the brownish stuff you see on top of the muffin is the cream cheese/syrup mixture. If any of it leaked onto the pan, it caramelized :) mmmm!