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Strawberry Cheesecake Muffins II

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Strawberry Cheesecake Muffins II

Features:

    Directions

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    Ingredients :

  • 1 (8 ounce) package cream cheese
  • ⅔ cup confectioners’ sugar
  • ¼ cup strawberry preserves
  • ½ cup dry biscuit mix
  • 2 tablespoons white sugar
  • 2 tablespoons cold butter
  • 2 cups dry biscuit mix
  • ¾ cup white sugar
  • ⅔ cup milk
  • 1 egg
  • ⅓ cup butter
  • melted
  • ¼ cup chopped pecans
  • Methods :

  • Cream together the cream cheese and confectioners’ sugar in a bowl.
  • Shape the cream cheese mixture into a log, then wrap with plastic wrap and place in the freezer.
  • Place the strawberry preserves in a small bowl and freeze while preparing the remaining ingredients.
  • Place 1/2 cup biscuit mix and 2 tablespoons white sugar in a bowl.
  • Cut 2 tablespoons cold butter into the biscuit mix-sugar mixture with a knife or pastry blender until the mixture resembles coarse crumbs; refrigerate crumb mixture.
  • Preheat an oven to 375 degrees F (190 degrees C).
  • Line 6 extra large muffin cups with paper liners.
  • Whisk together 2 cups biscuit mix, 3/4 cup white sugar, milk, egg, and 1/3 cup of melted butter in a bowl.
  • Fill each prepared muffin cup half full of batter. Reserve remaining batter.
  • Divide the cold strawberry preserves evenly over the batter.
  • Cut the cold cream cheese log into 6 equal pieces, and place each piece on top of the strawberry preserves. 1
  • Top each muffin cup with remaining batter. 1
  • Sprinkle muffins with the crumb mixture and chopped pecans. 1
  • Bake in the preheated oven until golden brown, about 25 minutes.
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