Cream Cheese Gingerbread Muffins is a modern fusion recipe for a classic muffin made with a gingerbread-style batter (ginger and treacle) that has a cream cheese filling. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Cream Cheese Gingerbread Muffins.
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Ingredients:
For the Muffins:
315g (2 1/4 cups) fine cake flour
1 1/4 tsp baking soda
1 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
65g (1/3 cup) shortening or butter
65g (1/3 cup) sugar
180ml (3/4 cup) black treacle (molasses)
180ml (3/4 cup) hot water
1 egg, lightly beaten
For the Filling:
240g (8 oz) cream cheese
50g (1/4 cup) sugar
1 tsp vanilla extract
1 egg
Method:
In a small bowl mix together the flour, baking soda, salt and spices. Cream together the sugar and shortening (or butter) in a bowl with the molasses until light and creamy.
Alternately add half the flour mix and half the hot water to the creamed mixture, beating well to combine after each addition. Now, using a hand whisk gradually add the egg, mixing until thoroughly combined. Continue mixing for 2 minutes more.
In a small mixing bowl, combine the cream cheese, sugar, vanilla extract and egg in a bowl. Beat until smooth.
Divide the batter between the lined well of a 12-cup muffin tin (filling the cups no more than half full). Add a heaped tablespoon of the cream mixture to each muffin.
Transfer to an oven pre-heated to 180°C (350°F, Gas Mark 4) and bake for between 20 and 25 minutes, or until nicely browned and cooked through. Turn out of the muffin tin and serve warm.
