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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I altered an existing recipe to suit my family's taste and added the almond topping for a bit of crunch. For a change of taste with equally great results, use cherry preserves.Lisa Varner, Charleston, South Carolina Ingredients:
1 package (8 ounces) cream cheese, softened |
1/4 cup butter, softened |
1 cup sugar |
2 eggs |
1/4 cup 2% milk |
1/2 teaspoon almond extract |
1-3/4 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
1/4 teaspoon salt |
1/2 cup peach preserves |
1/4 cup sliced almonds |
confectioners' sugar |
Directions:
1. In a large bowl, beat the cream cheese, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and extract. Combine the flour, baking powder and salt; beat into creamed mixture just until moistened.
2. Fill paper-lined muffin cups half full. Drop 2 teaspoons preserves into center of each muffin; cover with remaining batter. Sprinkle with almonds.
3. Bake at 350° for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Dust with confectioners' sugar. Yield: 1 dozen.
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