Chocolate Chip Cookies....these are awesome right out of the freezer!
http://iamwomanwatchmecook.blogspot.ca/2012/11/the-best-chocolate-chip-cookies.html
Jalapeno Cornbread Muffins (To be served with the Chili I cooked earlier in the weekend)
http://iamwomanwatchmecook.blogspot.ca/2011/10/jalapeno-cornbread-muffins.html
Banana Bread Muffins
http://iamwomanwatchmecook.blogspot.ca/2013/03/breakfast-banana-bread-muffins.html
Pumpkin Cheesecake Muffins with Pecan Streusel
Dry Ingredients:
3 Cups Flour
3 Tsp Pumpkin Pie Spice
1 Tsp Salt
1 Tsp Baking Soda
1/2 Cup White Sugar
1 Cup Brown Sugar
Wet Ingredients:
2 1/2 Cups Pumpkin Puree
4 Eggs
1 Cup Vegetable Oil
Cheesecake Topping:
2 Pkgs Cream Cheese, Softened
2 Eggs at room temperature
1/2 Cup White Sugar
Pecan Streusel:
1 Cup Chopped Pecans
1 Tsp Cinnamon
1 Tbsp Brown Sugar
Pinch of Nutmeg
Mix all the dry ingredients together in a large bowl with the exception of the white and brown sugars.Set this aside.
Combine all the wet ingredients together in another bowl along with the white and brown sugars.
Mix in the dry ingredients
Combine with a spatula until all the flour is mixed in. Do not over mix this!
In a mixer whip up the cheesecake mixture by combining all the ingredients on high until light and fluffy (about 3 minutes)
Combine all the streusel ingredients in a bowl and set aside.
Pre-heat your oven to 350F and spoon in some of the pumpkin batter. Then spoon in some cheesecake topping. I made some with muffin liners and some without. I use non-stick muffin trays and didn't have a problem with them sticking at all! You want to fill each muffin hole to the top with the batters.
Top each muffin with a good sprinkle of streusel.
Pop in the oven for 25 Minutes or until risen and fluffy.
Serve for breakfast with a cup of tea!
These freeze Really well!!! I hope these posts inspire you to freezer meal cook! It saves me SOO much time during the week when things get busy and even some breakfast shortcuts when the alarm doesn't go off ;)
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