The Conservative Cave

Interests => All Things Edible (and how to prepare them) => Topic started by: debk on September 07, 2008, 02:07:34 PM

Title: blueberry or strawberry cheesecake muffins.
Post by: debk on September 07, 2008, 02:07:34 PM

I made these this morning.

I wish I could tell you some miraculous recipe but actually they are a Martha Washington mix.

They come in blueberry, strawberry or raspberry cheesecake flavors.

I just add fresh fruit to them. One packet makes 6 regular size muffins. I always have fresh blueberries and strawberries in the fridge. The blueberries just dump in, the strawberries I cut into small chunks and let sit on a few paper towels while I mix up the blueberry batter. Strawberries have a lot of liquid and some needs to be removed.

All that's added to the packet is 1/2 c of milk.

Carefully stir them up with a spatula...more folding than actually stirring. Otherwise the batter will turn blue, or pink and soupy.

Bake for 15-17 minutes in a 425 oven. The strawberry ones will burn easily.

Martha White also makes a cranberry orange ( I added some dried cranberries to this batter....yuk...they turned into little globs of sugar), lemon poppy seed, apple cinnamon (I finely chopped a granny smith and added some more cinnamon to these),    banana something ( I'm allergic to bananas, Michael has to get bananas some other way) there may be other flavors.

Martha White also has some good cornbread packets, too.

I usually get them on sale for 89cents a pack. They really are better than the more expensive ones, but I'm sure the fresh fruit makes a difference.

Title: Re: blueberry or strawberry cheesecake muffins.
Post by: Flame on September 07, 2008, 02:49:07 PM

I use the Jiffy quick muffins sometimes, too (or, should I say, the kids do)...never thought to add real fruit to it, though!

I have some pumpkin bread in the the oven right now....drooling over the smell!