Ingredients:
13/4acups all-purpose flour
1/! l’UP plus
1 T. sugar
1/! tsp. baking po,, dcr
1/! tsp. baking soda ‘I. atsp. salt
1/! cup butter or maf’ arine
cold
1 e
1⁄4 cup sour cream
1 tsp. almond extract
Instructions:
In a bowl, combin fi t 6 ingreJients. Cut in butter until mixture re mbl s coaTM! crumbs. B at the egg, sour cream and eAtr. ict until smooth tir into dry ing1 Ji nts ju t until moi!-otendl (batter ill be thick). For topping, combine flour and sugar in a small bowl; cu t in butter until crumbly. Stir in almonds; set aside. For fillingt in mixing bowl, beat cream cheese, eggt sugar and vanilla until smooth. Fill greased jumbo muffin cups half full with batter. Divide cream cheese filling and preserves evenly between muffin cups; swirl gently. Cover with remaining batter. Sprinkle with topping. Bake at 350° for 30-35 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Yields 7 jumbo muffins or 14 regular muffins. (lf using regular siz. e muffin cups, bake for 20-25 minutes) 1 package 8 oz. cream cheese, 1/2 tsp. vanilla extract 3/4acup cherry preserves, warmed
Notes:
Feel free to experiment with fillings in muffins. These fancy muffins are almost like a pastry with a creamy c. enter and a nutty streusel topping.
Servings Yield:
serves evenly between muffin cups; swirl gently
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