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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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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:
1. Preheat oven to 400*F.
2. Have ready 12 greased or paper-lined standard-size muffin cups.
3. In a small bowl, beat the cream cheese, 2 Tbsp.
4. sugar, and lemon juice until fluffy; set aside.
5. In another bowl, beat the egg lightly with a fork; add the milk, melted butter, and lemon zest.
6. In another bowl, combine the flour, sugar, baking powder, and salt.
7. Add the egg mixture just until combined; do not overmix.
8. Fill the muffin cups 1/2 full; place 1 Tbsp.
9. of the cheese mixture in the center of each cup.
10. Cover with remaining batter; bake for 20 minutes, until tops are lightly golden and a toothpick tests out clean.
11. Cool 5 minutes in the tins before inverting onto wire racks.
12. Dust with powdered sugar or drizzle with a lemon glaze, if desired; serve warm or cool.
13. Store covered in the refrigerator; bring to room temperature before serving.
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