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Dairyland Date Muffins |
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Serves: 16 Print this RecipeServing Size: 1 muffin Phyllis Saevre - Janesville, Wisconsin Bake-Off® Contest 20, 1969 What a wonderful idea-secret centers of cream cheese enclosed in a delicious, tender muffin. These are excellent served warm or cold. 1 cup shreds of whole bran cereal 1/2 cup milk 2 (3-ounce) packages cream cheese 1 cup dairy sour cream 1 package date bread mix 2 eggs Heat oven to 400°F. Line with paper baking cups or grease bottoms only of 16 muffin cups. In large bowl, combine bran cereal and milk; let stand 10 minutes to soften. Cut each package of cream cheese into 8 equal cubes; set aside. Add sour cream, bread mix and eggs to bran mixture; stir 50 to 75 strokes until dry particles are moistened. Divide batter evenly in paper-lined muffin cups. Press cube of cream cheese into batter in each cup; spread batter to completely cover cream cheese. Bake at 400°F. for 19 to 21 minutes or until golden brown. Cool 1 minute; remove from pan. HIGH ALTITUDE - Above 3,500 feet: Add 1 tablespoon flour to dry bread mix. Bake as directed above. Nutrition Per Serving (1 muffin): Calories 200; Protein 4g; Carbohydrate 29g; Fat 7g; Sodium 160mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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