Breakfast
Breakfast is simple today, nothing fancy just straightforward bread with a slather of strawberry preserves and a hot cup of coffee with milk completes the meal.
FYI: Many of you have noticed that I left suddenly and haven't been around for more than a couple of months. I am so appreciative of all the emails you sent me expressing your affection and worry. I was quite sick, but I'm now well again.
“One should not attend even the end of the world without a good breakfast.” ― Robert A. Heinlein, Friday
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I had a lot of fun trying these pumpkin muffins with a cream cheese filling and streusel topping! They taste delicious and make an excellent breakfast or dessert. Recipe below!
Filling:
- 1 (8oz) package cream cheese, softened
- 1 cup powdered sugar
Muffins:
- 3 cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 tablespoon + 1 teaspoon pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 large eggs
- 2 cups sugar
- 1 (15oz) can pumpkin puree
- 1 ¼ cups vegetable oil
Streusel topping:
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 ½ teaspoons ground cinnamon
- 5 tablespoons flour
- 4 tablespoons of butter, very cold and cut into pieces
1. Prepare the filling by combining the cream cheese and powdered sugar in a medium bowl and mixing well until smooth. Place in the freezer to set while making the muffin batter (if there will be a significant time before completing the next steps, use the fridge instead).
2. Preheat the oven to 350°, and prepare your muffin tins with paper cupcake liners. In a medium bowl, combine the flour, salt, baking soda, cinnamon, pumpkin pie spice, cloves, and nutmeg. Whisk to blend.
3. In another bowl, combine the eggs, sugar, pumpkin puree, and oil. Use a whisk or an electric mixer on medium-low speed until blended. With the mixer on low speed, add the dry ingredients, mixing until just incorporated.
4. To make the topping: In a small bowl, whisk together the flour, sugars, and cinnamon. Add the cold butter and use a pastry cutter or forks until the mixture is coarse and crumbly. Refrigerate until ready to use.
5. To assemble the muffins, fill each muffin well with 1-2 tablespoons of batter, just enough to cover the bottom. Place a small scoop of cream cheese filling (about 1 teaspoon) into each muffin well. Divide the remaining batter among the muffin cups, covering the cream cheese completely. Sprinkle a small amount of the streudel topping over each one.
6. Bake for 20-25 minutes, or until they bounce back when you press the top lightly. Let cool for 5 minutes before transferring to a wire rack to cool completely.
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