Wednesday, March 12, 2014
Cream cheese - cranberry muffin
Muffins are new to the Hungarian/Finnish culinary scene.
Some of them are horrible, and I mist say to me is till a mystery how can people eat those full of butter frosting monsters one can encounter basically everywhere here.
There are a few exceptions, though, especially the home made ones. Our first success was a triple chocolate, recipe lost, but desperately looking for it..
To soothe the pain meanwhile, faith sent us cranberry muffins made by a friend, and they were so good that they were gone in no time, so I obviously begged for the recipe.
I made slight changes to it, khhhhmmm... of course. The main reason is that the amount of sugar looked faaar to big for my European stomach. Second, because I had some shredded coconut I didn't know what to do with, so I had to make a good use for it in these muffins..
For me the cranberry is somehow associated with Xmas, but I had no kitchen back then, so here you go, cranberry dessert that's going to fill our NEXT Xmas table, but meanwhile our pockets on these beatiful and cool spring days :)
Ingredients (makes 24 normal size, 48 mini muffins)
1 cup butter, softened
8 oz cream cheese
1 cup sugar (original recipe called for 1 1/2 cups)
1 1 /2 tsp vanilla
4 large eggs
2 cups all purpose flour (whole wheat flour would work great, too, if not better)
1 1 /2 tsp baking powder
1/2 tsp salt
2 cups fresh (or frozen) cranberries
1/2 cup shredded coconut (original recipe called for chopped cashew nuts, to be tried next)
Preheat oven to 350F. Place 24 baking cups in a tray and lightly spray them with oil.
Mix butter with sugar, mix in the cream cheese, and at the end mix in the eggs, one by one, mixing each well in before adding the next one.
Mix flour with salt and baking powder, lightly mix in the dry ingredients in the butter-cram cheese mixture. Don't overmix, just to have it kinda evened.
Fold in the fresh or frozen cranberries and coconut.
Scoop batter in the baking cups. I had some mini cups, so I got about 36 of them 3/4th full of batter.
Bake for 20/25 minutes. Let them cool a tiny bit, at least 5 minutes, than remove them to a serving plate.
They are a yummi and healthy-ish snack/dessert for the kids for school, or for you to enjoy.
Obs. Minimuffins need to be baked at 380F, and for shorter, like 15-18 min time. I managed to overbake them, slightly, so leave them lighter in color for a tiny bit more moist texture.