Chocolate Chip Cream Cheese Muffins? Yeah, there was no way I was avoiding these guys. Holy Moly - they're yummy. The muffins are very light and fluffy - almost cake-like. The amount of chocolate chips is just the right amount - not too overpowering. And that's coming from someone who LOVES chocolate. This was perfect.
At first I was a little unsure because the dough seemed a little bit on the gummy side - like it had too much flour in it or something, but really, they came out just fine. Even the next day the consistency and freshness remained unsullied. So wonderful. In terms of grabbing this and eating on the go, they're probably better than some of the of the other muffins I've made. There's nothing sticky on the tops to create a mess (like if you put one in a sandwich bag for "on the go"). They're just easy. And the batch only took about 10 minutes to whip up. Easy all around. Plus, they're only about 160 calories each!
You can find the original recipe here from allrecipes.com
INGREDIENTS:
DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups or use paper liners.
Beat cream cheese and butter together until fluffy. Beat in egg, cream and vanilla. Combine the flour, sugar, baking powder and salt. Stir flour mixture into cream cheese mixture until flour is moistened. Fold in chocolate chips. Spoon batter into prepared muffin cups filling them 3/4 full.
Bake in preheated oven until tops are golden, about 20 minutes.
Makes 12 muffins*
PERSONAL NOTES:
As I mentioned above, you really don't need to smother the muffins in chocolate chips. They have just enough in what the recipe calls for. Also, I used skim milk where it called for cream and Egg Beaters for the egg. YUM!
*Actually, they made more like 14...
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