Fruit Muffin and a Pot of Apricot Jam
Fruit Muffin and a Pot of
Apricot Jam

Cazals, Jean
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Triple Muffin Overload



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Triple Muffin Overload

by 'From Cupcakes to Caviar'

"I made a few different kinds of muffins and am working on cookies.
I’m going to share the muffin recipes in a three part post series. Why?
Because that way I don’t have to write one post the size of War and
Peace. So here is the first. Blueberry Cheesecake Muffins. Enjoy."

Blueberry Cheesecake Muffins
by 'From Cupcakes to Caviar'

1 3/4 cups sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
8 ounces cream cheese, softened
2 1/2 tablespoons lemon juice
1 tablespoon vanilla extract
4 teaspoons almond extract
4 large eggs
1/2 cup melted butter (unsalted please)
1 cup milk
1/2 cup plain Greek yogurt
2 1/2 cups fresh blueberries (could use frozen
I would assume in the off season; just use
them still frozen, not thawed)

Preheat the oven to 350 degrees [F]. Grease 30 muffin cups or line with
paper or foil liners.
In a large bowl, mix together the flour, sugar, baking powder, baking
soda and salt. Stir well and set aside for now.
In another large bowl, beat the cream cheese until smooth. Add the
eggs, lemon juice, vanilla extract and almond extract. Beat well.
Add in the melted butter. Beat well. Add the milk and yogurt. Yep;
you guessed it. Beat well.
Gently fold in the blueberries. Fill muffin cups 3/4 fill (do not do what
I did and overfill them. Oops?) and bake at 350 for about 30 minutes
or until a nice golden brown. Cool on a wire rack for 15 minutes. Eat.
Do that liverwurst thing. Just don’t tell me about it.


Double Cheese and Bacon Muffins
(Part 2)
by 'From Cupcakes to Caviar'

2 cups all purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
12 ounces bacon, cooked crispy
and crumbled
8 ounces shredded cheddar cheese
8 ounces shredded Swiss cheese
5 green onions, sliced thin
1 to 2 tablespoons of your favorite
hot sauce (I use Franks RedHot
- best hot sauce ever)
1 egg, beaten (bad egg, bad egg!
Sorry… couldn’t resist)
1 cup milk
4 tablespoons oil
2 tablespoons bacon drippings (you
heard me… use it gosh darn it ) 

Preheat oven to 350 degrees [F] and grease 12 muffin cups. (Do NOT
use liners; this will stick and it will be like trying to peel a piece of hot
bubble gum off of paper if you do)
Mix together the flour, baking powder, salt, green onions and cheeses.
Stir well to combine.
In another bowl, mix the egg, milk, oil, hot sauce and bacon drippings.
Stir well. Make a well in the center of the dry ingredients and pour
in the wet mixture. Just barely combine them. Fold in the bacon JUST
until mixed.
Spoon into the greased muffin cups and bake at 350 until golden brown,
about 20 minutes.
Slather with a ton of butter and eat. Then eat another. Then decide,
as my son-in-law did, that while you weren’t sure at the first bite,
that these are now your favorite muffin ever.


Triple Lemon Muffins
(Part 3)
by 'From Cupcakes to Caviar'

1 cup unsalted butter, softened
1 1/2 cups sugar
4 large eggs
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Zest of two large lemons
1/2 cup lemon juice
1 cup plain Greek yogurt
1 tablespoon vanilla extract
1 1/2 teaspoons lemon extract
2 teaspoons almond extract (yes,
almond extract. It adds an
indefinable something to
so many fruit recipes.
Trust me.)
1 jar store bought lemon curd
(the home made version is too
soft to work well)
4 tablespoons lemon juice
4 tablespoons honey

Preheat oven to 350 degrees [F]. Line 24 muffin cups with paper or
foil liners.
In a large bowl, cream together the butter and sugar. Add the eggs,
extracts and lemon juice. Beat in the yogurt.
In another bowl, mix the flour, baking powder, baking soda, salt and
lemon zest.
Make a well in the center of the dry ingredients and pour in the wet
mixture all at once, Stir until just combined.
Spoon batter into lined muffin cups, filling about 2/3 full. Add a small spoonful of the lemon curd to the top of each cup of muffin batter.
Bake at 350 for about 20 minutes or until a light golden brown.
Remove from pan and let sit on a wire rack.
Mix the honey and remaining lemon juice. Drizzle or spoon glaze
over the tops of the warm muffins. Let finish cooling on the rack.
Store in your belly.

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