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Enjoy this recipe from Fall Cooking for Family & Friends.
Submitted by: Eleanor Dionne from Beverly, MA
1/4 c. cream cheese, softened
2 T. pure maple syrup
1-1/2 c. all-purpose flour
1/2 c. whole-wheat flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1-1/4 c. buttermilk
1/4 c. canola oil
2 egg whites, beaten
1/4 c. sugar
In a small bowl, beat together cream cheese and syrup; set aside. In a large bowl, sift together flours, baking powder, baking soda and salt; set aside. In another bowl, whisk together buttermilk, oil, egg whites and sugar; add to flour mixture and stir all together. Spoon batter into greased muffin cups, filling 1/4 full. Drop a teaspoonful of cream cheese mixture into the center of each muffin; add remaining batter to fill cups 2/3 full. Bake at 375 degrees for 20 to 25 minutes. Makes 10 muffins. | |
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In a small bowl, beat together cream cheese and syrup; set aside. In a large bowl, sift together flours, baking powder, baking soda and salt; set aside. In another bowl, whisk together buttermilk, oil, egg whites and sugar; add to flour mixture and stir all together. Spoon batter into greased muffin cups, filling 1/4 full. Drop a teaspoonful of cream cheese mixture into the center of each muffin; add remaining batter to fill cups 2/3 full. Bake at 375 degrees for 20 to 25 minutes. Makes 10 muffins. |
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