Cream Cheese Filled Sweet Potato Muffins Recipes

Steps:

• Place oven rack in middle position and preheat oven to 350ºF.
• Lightly grease muffin tin or use cupcake liners.
• Make the filling first: Use electric hand-mixer to beat cream cheese with 1/2 cup sugar, until lightened and rather fluffy (about 3 minutes.)
• Add egg, vanilla and lemon juice; beat until well blended. Set aside. Wash beaters.
• Make the sweet potato batter: In mixing bowl, combine butter and sugar; use electric hand-mixer to beat until light and fluffy.
• Add eggs; beat well.
• Add sweet potatoes and mix well.
• In a small bowl, combine flour and soda; add to creamed mixture; use a spatula or wooden spoon to blend just enough to moisten dry ingredients.
• Spoon into prepared muffin tins to 1/2 full.
• Use a spoon to make a depression in the center of each to form a "nest" or "well."
• Spoon about 1/2 tablespoon of cream cheese mixture into each "well." (If there is any left over, you may add a little more to each muffin.)
• Bake in preheated oven at 350ºF for 25 minutes.
• Remove from oven and allow to rest 5-6 minutes then run a knife around each muffin to loosen from pan. The cream cheese middle will settle and sink a bit as they cool.
• Serve at room temperature or cold. Store and refrigerate in an airtight container.

Steps:

• Preheat oven to 350F (180C).
• To prepare the bread, combine egg, sugars, butter, sour cream and vanilla in a large mixing bowl. Whisk together. Add the bananas and mash together.
• Add flour, baking powder, baking soda and mix lightly to combine. Set aside.
• To prepare the cream cheese filling, mix egg, cream cheese, sugar, and flour in a small bowl.
• To assemble the muffins, spoon a layer of bread batter into a greased muffin tin. Then spoon a layer of cream cheese filling, then top off with another layer of bread batter.
• Bake for 20-25 minutes. Baking times may vary. Muffins are done when a tooth pick inserted in the center comes out clean.
• Allow muffins to cool for 15 mins.
• Enjoy!

Steps:

• Preheat oven to 350°. Combine cake mix and pecans; cut in butter until crumbly. Press mixture onto bottom of a greased 13x9-in. baking dish., Beat cream cheese, sugar, 1 egg and 2 tablespoons milk until smooth; set aside. Stir together sweet potatoes, remaining eggs, remaining milk and pie spice; pour over pecan mixture. Dollop cream cheese mixture over sweet potato mixture. Cut through cream cheese mixture with a knife to swirl into sweet potato mixture., Bake until set and slightly golden on top, about 45 minutes. Allow to cool completely; chill before cutting into bars.

Steps:

• Mix filling ingredients with mixer.
• Set aside.
• Preheat oven to 350 degrees.
• Oil bottoms only of medium muffin tins.
• Beat eggs; stir in milk and oil; set aside.
• Mix together flour, sugar, baking powder, and salt until well blended.
• Pour liquids, all at once, into flour mixture; stir until moistened.
• Fill muffin cups about 1/2 full.
• Spoon 1 teaspoon filling onto batter.
• Top with batter to 3/4 full.
• Bake 30-35 minutes.
• Don't brown; should be light in color.
• Roll hot muffins in powdered sugar.

Steps:

• Preheat oven to 350°F In the meantime, cream butter and sugar with an electric mixer. Sucanat is grainier than sugar and won't cream the same way-it'll work fine so long as the sucanat and butter are well mixed.
• Add eggs, vanilla, applesauce and sweet potato to butter-sugar combo and mix well on low speed.
• Combine all dry ingredients in a separate bowl. Slowly add to the wet ingredients while continuing to mix on low speed.
• Fill each well of a greased, 1-ounce mini muffin tray half way. Add a ¼ tsp dollop of cream cheese on top of batter. Finish filling each well to the rim. Sprinkle each muffin with cinnamon sugar.
• Bake for 18-20 minutes. Muffins are done when a toothpick inserted into the center comes out clean (except for some cream cheese filling)! Sprinkle some more cinnamon sugar on top. Allow muffins to cool in tray for about 5 minutes. Finish cooling on a baking rack.

Steps:

• Preheat the oven to 200 degrees C/400 degrees F/gas mark 6.
• Wash the sweet potatoes, prick them with a sharp knife, then sprinkle with a little sea salt. Bake them on the top shelf of the oven for about 50 minutes until soft.
• Mix the chili and spring onion together. To serve the potatoes, make a cut in each potato and open out on a plate. Spoon on some of the cheese, sprinkle on the chili mix, then a handful of rocket, a very fine grating of lemon, sea salt, pepper, a drizzle of olive oil and finally a squeeze of lemon juice on each one. Delicious and so easy.
• (c) Jamie Oliver 2003