Friday, October 8, 2010
Thursday, October 7, 2010
Preheat oven to 350.
Put the entire brick of cream cheese on a piece of wax paper or parchment paper and shape it into a long log.
Put it in the freezer while you mix and fill the pans, up to an hour.
Unwrap and cut with a sharp knife so each cream cheese disk equals 1-2 teaspoons. If the cream cheese disks are too big around, cut thick slices and then cut them in half. This lets you push it down into the batter easier.
Mix all ingredients together (except cream cheese).
Fill muffin tins (greased or paper cups) half full.
Put cream cheese disc in the middle, pressing down.
Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!).
Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools.
**This recipe makes 12.
you could add nuts or sunflower seeds to this for extra goodness.
Make sure you buy plain pumpkin and not pumpkin pie filling (did that once with another recipe and it was not such a hot idea)
I also use a low-fat No Sugar Added vanilla yogurt