Monday, October 6, 2008
My latest thing before buying new recipe books that look good on Amazon, is to borrow them from my library. Luckily I have a fantastic local library, so I'm able to do this for almost any cookbook. I recently borrowed "More from Magnolia" Recipes from the World-Famous Bakery. I'm sort of disappointed with the book because there are hardly any pictures in it!! I have to have pictures!! More often than not that is what inspires me to make the dish or the cake or cookies. I think that's why I love Ina so much, she has photos of 99% of her recipes. I thought most of the the stuff was sort of ordinary, and without pictures to inspire me I didn't think I was going to make anything, until the Raspberry Cream Cheese Breakfast Buns caught my eye.
I thought they turned out well. The original recipe is for 9 large muffins, but I just made them in the size of regular muffins, because I know no one would eat a whole large muffin. The recipe made 2 dozen regular muffins.
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8oz package cream cheese, softened
1 stick unsalted butter
1 cup sugar
2 large eggs
1/4 cup milk
1/2 teaspoon vanilla extract
1/2 cup raspberry preserves
Confectioner's sugar (optional)
Preheat oven to 350 degrees.
Grease and lightly flour 9 large muffin cups or 24 regular muffins. In a small bowl, combine the flour, baking powder, baking soda and salt. Set aside.
In a large bowl, on the medium speed of an electric mixer, beat together the cream cheese, butter and sugar until smooth, about 3 minutes. Add the eggs and beat well. Add the dry ingredients in two parts, alternating with the milk and vanilla. Spoon the batter into the muffin cups, filling them about two-thirds full. Drop 3 small dollops (about a teaspoonful each) of raspberry preserves onto the top of each bun and, using the tip of a sharp knife, swirl the preserves into the batter, forming a decorative pattern.
Bake for 25-30 minutes (regular muffins - 22 mins), or until a cake tester inserted in the center of the bun comes out clean.
Allow the buns to cool for about 30 minutes before sprinkling with confectioners sugar and serving.
I also think these would probably be delicious with a slight touch of lemon, and I'm going to add some next time I make them, to see how it turns out.