Strawberry Cream Muffins / Call Me PMc

Strawberry Cream Muffins / Call Me PMc is a lacto ovo vegetarian side dish. This recipe makes 6 servings with 357 calories, 4g of protein, and 22g of fat each. For 48 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 536 people have made this recipe and would make it again. A mixture of baking mix, sugar, heavy cream, and a handful of other ingredients are all it takes to make this recipe so tasty. It is perfect for Mother's Day. It is brought to you by Call Me PMC. From preparation to the plate, this recipe takes approximately 22 minutes. All things considered, we decided this recipe deserves a spoonacular score of 27%. This score is rather bad. Similar recipes include Strawberry Mojito / Call Me PMc, Strawberry Bread II / Call Me PMc, and PMc’s Famous Rocky Road Brownies / Call Me PMc.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 12 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

DirectionsIn a bowl, combine baking mix and sugar. Cut in butter until the mixture resembles coarse crumbs. (For busy mornings, do this step the night before. Store in an airtight container and refrigerate. Pre-measure milk, strawberry jam, and cube cream cheese; store in fridge. Set out muffin tin and non-stick spray or line with cupcake liners.)Preheat oven to 425 degrees. Spray muffin tin with non-stick spray. Mix heavy cream with baking mix, just until combined. Donâ??t over-mix, batter will be thick and lumpy. Using an ice cream scoop, fill each muffin pan 2/3 full with batter. Create an indention in the top of the muffin and spoon 1 tsp jam on top in center of each muffin. Top with 1 cube cream cheese and press slightly into muffin.Bake 12 to 14 minutes or until lightly browned. Cool in pans 2 minutes before removing. Serve immediately.Yield: 6 muffins

 

Step by step:

1. In a bowl, combine baking mix and sugar.

2. Cut in butter until the mixture resembles coarse crumbs. (For busy mornings, do this step the night before. Store in an airtight container and refrigerate. Pre-measure milk, strawberry jam, and cube cream cheese; store in fridge. Set out muffin tin and non-stick spray or line with cupcake liners.)Preheat oven to 425 degrees. Spray muffin tin with non-stick spray.

3. Mix heavy cream with baking mix, just until combined. Donâ??t over-mix, batter will be thick and lumpy. Using an ice cream scoop, fill each muffin pan 2/3 full with batter. Create an indention in the top of the muffin and spoon 1 tsp jam on top in center of each muffin. Top with 1 cube cream cheese and press slightly into muffin.

4. Bake 12 to 14 minutes or until lightly browned. Cool in pans 2 minutes before removing.

5. Serve immediately.

Nutrition Information:

covered percent of daily need