Pages

Sunday, April 10, 2011

Grab the Strawberries from the freezer


Strawberry Cream Cheese Muffins

(Adapted from: Cooking Light)
~~~~~~~~~~~~~~


Here are the ingredients:


2/3 cup (5 ounces) fat-free cream cheese, softened
1/3 cup butter, softened
1 1/4 cup sugar
1 1/2 teaspoons vanilla extract
2 large egg whites
1 large egg
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk
2 cups fresh or frozen strawberries, chopped




Mix together in mixer
softened cream cheese, 1/3 cup softened butter, 1 1/4 cup sugar and
1 1/2 teaspoons vanilla extract




Mix in your 2 large egg whites
, 1 large egg,
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk






If you do not have butter milk you can make your own with milk and vinegar. I add one tablespoon vinegar to one cup milk. Stir in and let it get thick for a few minutes.





Make sure Strawberries are frozen. Chop them and stir into the batter. {My Strawberries were thawed the first time that I made these, they tasted fine, but the texture was not right.} The next time that I made them I used frozen chopped berries and they were perfect.





Gently fold in the Strawberries.





Line your cupcake holders and then add your batter. I filled the liners almost to the top with batter.





Bake at 350° for 25 minutes.






Call up a couple friends and wash them down with this!

I found this recipe over at, "Whisk and a Prayer." She has some good recipes over there.


~~~~~~~~~~~~~~~~



they ate the food of the festival for seven days, sacrificing …

thanks to the LORD

~2 Chronicles 30:2


he took the seven loaves and the fish, and having given thanks

Matthew 15:36


~enjoy


There was an error in this gadget