CREAM CHEESE FILLED SWEET POTATO MUFFINS
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1 - 8 oz.
cream cheese, softened
pure vanilla extract
lemon juice (may use bottled)
SWEET POTATO BATTER:
butter or margarine, softened
sweet potatoes, cooked or canned (drained well)
1Place oven rack in middle position and preheat oven to 350ºF.
2Lightly grease muffin tin or use cupcake liners.
3Make the filling first: Use electric hand-mixer to beat cream cheese with 1/2 cup sugar, until lightened and rather fluffy (about 3 minutes.)
4Add egg, vanilla and lemon juice; beat until well blended. Set aside. Wash beaters.
5Make the sweet potato batter: In mixing bowl, combine butter and sugar; use electric hand-mixer to beat until light and fluffy.
6Add eggs; beat well.
7Add sweet potatoes and mix well.
8In a small bowl, combine flour and soda; add to creamed mixture; use a spatula or wooden spoon to blend just enough to moisten dry ingredients.
9Spoon into prepared muffin tins to 1/2 full.
10Use a spoon to make a depression in the center of each to form a "nest" or "well."
11Spoon about 1/2 tablespoon of cream cheese mixture into each "well." (If there is any left over, you may add a little more to each muffin.)
12Bake in preheated oven at 350ºF for 25 minutes.
13Remove from oven and allow to rest 5-6 minutes then run a knife around each muffin to loosen from pan. The cream cheese middle will settle and sink a bit as they cool.
14Serve at room temperature or cold. Store and refrigerate in an airtight container.
Originally Posted: Wed, Jan 20, 2016