On a whim, and because our lemon plant has been busy, I thought of baking some lemon muffins. But I knew the little girl would not want a “plain” muffin, I thought of adding her favorite (of the moment) blueberry jam to top the muffins.
The recipe:
2 eggs
3/4 cup sugar
1/3 cup milk
1/4 cup oil
1/2 teaspoon vanilla
1 tablespoon fresh lemon juice
1-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup soft cream cheese
1/2 cup 70$ blueberry jam
Preheat oven to 350F. Line 12 muffin cups with baking paper cups.
Mix wet ingredients together; set aside. Mix dry ingredients together. Make a well in the middle of the dry ingredients and add the wet ingredients. Stir until just about mixed.
Divide the batter and spoon into the baking cups. Spoon a scant tablespoon of cream cheese on the center of the muffin batter, followed by a scant tablespoon of jam. If desired, sprinkle a pinch of turbinado sugar on top for some crunch
Bake about 12 minutes or so until a tester comes out clean.
The muffins were a hit with the little girl, but not so much her 2 playmates. The playmates’ parents, however, were quite impressed!!!
