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Cheese Danish Muffins
By JamesDean'sGirl on September 09, 2003
1 Reviews
- Prep Time: 15 mins
- Total Time: 35 mins
- Servings: 12
About This Recipe
"A tribute to the universally favored cheese danish--hopefully with less fat and calories:) These are really fabulous if drizzled with a simple lemon glaze (some powdered sugar and lemon juice)."
Ingredients
- 4 ounces cream cheese, softened
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 large egg
- 1 1/4 cups milk
- 1/2 cup butter, melted
- 1 teaspoon grated lemon, zest of
- 2 1/2 cups flour
- 1/2 cup sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
Directions
- Preheat oven to 400*F.
- Have ready 12 greased or paper-lined standard-size muffin cups.
- In a small bowl, beat the cream cheese, 2 Tbsp.
- sugar, and lemon juice until fluffy; set aside.
- In another bowl, beat the egg lightly with a fork; add the milk, melted butter, and lemon zest.
- In another bowl, combine the flour, sugar, baking powder, and salt.
- Add the egg mixture just until combined; do not overmix.
- Fill the muffin cups 1/2 full; place 1 Tbsp.
- of the cheese mixture in the center of each cup.
- Cover with remaining batter; bake for 20 minutes, until tops are lightly golden and a toothpick tests out clean.
- Cool 5 minutes in the tins before inverting onto wire racks.
- Dust with powdered sugar or drizzle with a lemon glaze, if desired; serve warm or cool.
- Store covered in the refrigerator; bring to room temperature before serving.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (88 g)
Servings Per Recipe: 12
- Amount Per Serving
- %
- Calories 259.4
- Calories from Fat 113
- 43%
- Amount Per Serving
- %
- Total Fat 12.5g
- 19%
- Saturated Fat 7.6g
- 38%
- Cholesterol 51.9mg
- 17%
- Sugars 10.5 g
- Sodium 400.9mg
- 16%
- Total Carbohydrate 32.2g
- 10%
- Dietary Fiber 0.7g
- 2%
- Sugars 10.5 g
- 42%
- Protein 4.8g
- 9%
Reviews
-
"I was a little disappointed with this recipe, though they were still pretty good. The muffins themselves didn't have as much filling as I would have hoped, and I was only able to get about half a tablespoon, if that, of filling into each muffin, so it didn't contribute too much to the taste of the muffin as a whole. I also found that if you put the filling too close to the top (oops), some of it peeks out the top of the muffin as they cook. I dusted with powdered sugar when these came out of the oven. I'm giving this recipe four starts because, though not as good as I'd hoped, I don't dislike these and they did bake up 12 big, full, beautifully-shaped muffins. Next time I might try doubling the filling mixture. "
By coconutcream on January 29, 2006 | 243271
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