Breakfast · Snacks

Cream Cheese Muffins – A Nostalgic Battle with a Food Processor

In my high school, there was a tiny little room next to the cafeteria that was like a convenience store. Students could go in there and grab a snack or a drink during lunch or in between classes (Or, in my case, I “went to the bathroom” during class and really went to the store and bought myself a muffin. Don’t tell my parents!) I absolutely loved the cream cheese muffins that the shop sold, I bought one almost every day. It had been a long time since I made muffins and I decided that I was going to bake myself some cream cheese muffins and hope that they were as good as the ones from high school. 


I found a good looking recipe on Cooks.com and got everything ready. My aunt gave me one of her food processors a few months ago and I was so excited to use it. I have always wanted a food processor, but I really wanted a small to medium sized one so that it didn’t take up a lot of space. The one that my aunt gave me seemed perfect; it was tiny and she said that she had barely used it! Little did I know how little this food processor was…

I began with two eggs and a package of cream cheese in my tiny blender. I should have realized that this wouldn’t work when the cream cheese and eggs were overflowing from the bowl, but I was determined! 
Next, I tried to get it working. I fit the top on and locked it in. I firmly turned the bowl to the side and waited for the angry sound of the blades. But instead, I heard nothing. I turned the bowl again and nothing happened. I unplugged and re-plugged the food processor. Still, nothing. I had no idea how long my aunt had had this food processor, but it must have been long enough for this little guy to give out. So, I was left with an overflowing, un-working food processor full of sticky cream cheese and eggs. I tried to make the best of it.
I moved the eggs and cream cheese to a large bowl. The problem with me not having a working food processor or blender was that I couldn’t break up the cream cheese and blend it with the eggs, which is necessary to the recipe. I started getting a little annoyed with myself and my lack of food processor, so I figured that I could be my own blender. I pulled out my potato masher and smashed that cream cheese like it had stolen something from me!
The problem with that was that the cream cheese got stuck inside every little space in the potato masher. I had to use my wooden spoon to poke the cream cheese out every time. That added a bit to my frustration. Although not completely mixed, I figured that my smashed eggs and cream cheese would be good enough. Next, I added milk, vanilla and melted butter.
Then came the flour, sugar and baking powder. 
I stirred all of that in with the last of my fury and ended up with a very, very thick batter.
It was honestly a bit like bread dough, which I thought was very cool. I grew up with boxed muffin mixes, but one thing that I hate about them is that the muffins end up with the same texture and consistency as a cupcake, and although I am in college and don’t have the best diet, I still wouldn’t want to eat a cupcake for breakfast. 

I spooned out the thick batter into the muffin tin and topped them with a good sprinkling of turbinado sugar. Turbinado sugar is very sweet, raw came sugar. You can buy it at any grocery store as ‘Sugar in the Raw’. The sugar that I received for Christmas from my lovely soon-to-be-sister-in-law is infused with vanilla, so it’s super tasty! Then I baked the muffins for 25-30 minutes in the 400 degree oven.
These muffins came out pretty dense, but it was good. These are the muffins that you would want to eat for breakfast because they will keep you full for a good, long time due to their density. They are definitely not cupcakes.

Now, if you’ll excuse me, I have to dispose of a certain, small food processor. 


Recipe for Cream Cheese Muffins, courtesy of Cooks.com:

3 c. flour
3/4 c. sugar
4 tsp. baking powder
1 (8 oz.) pkg. cream cheese, room temperature
2 eggs
1 c. milk
1 tsp. vanilla extract
1/2 c. butter, melted and cooled
extra sugar (for sprinkling)
Preheat oven to 400°F.
Grease a large muffin tray. Sift dry ingredients and combine.
In a blender combine the cream cheese and eggs, blend until smooth. Add milk, vanilla and melted butter and continue to work the batter until completely mixed. Pour liquid ingredients into the bowl of dry ingredients and mix with wooden spoon until they are completely combined.
Spoon batter into muffin cups piling batter up to the top.
Sprinkle muffin tops with a little extra sugar.
Bake for 25-30 minutes or until a toothpick inserted in the center of a muffin comes out clean. Serve warm.
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