Cream Cheese Bran Muffins

Bran muffins always sound boring and healthy and not really tasty, but these are not your typical bran muffin. These are light, full of nutty bran flavor and plump raisins, then topped with a creamy cheesecake like topping. They are perfect with a cup of coffee or tea or as a quick breakfast as you rush out the door.

You could say these muffins have stood the test of time. I've been making them since I got the recipe from my friend Marlene over twenty five years ago, and even my kids still love them so they are definitely on our breakfast treat list.
Not that they need it, but there are plenty of way you could dress them up. You could add a little orange zest to both the batter and the topping for a bright citrus punch, or you could add cinnamon or espresso powder for the perfect afternoon snack with that pumpkin spice latte.

Bran Muffins

1 1/4 cup bran cereal (I use all Bran)

1 cup milk

1/4 cup oil

1 egg

1 1/4 cup flour

1/2 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup raisins (I plump in hot water for ten minutes or so)

Topping:

8 oz cream cheese, room temperature

1/4 cup sugar

1 egg

 Pre heat oven to 375F.

1. In a medium bowl combine cereal and milk; let stand 2 minutes.

2.  Add oil and egg; mix well.

3.Add dry ingredients, mixing just until combined.  Fold in raisins. 

4. Spoon into muffin tin, either lined with a paper liner or greased and floured, filling 2/3 full

Topping:

1.Mix cream cheese, sugar and egg  until smooth and well blended.

2.Drop rounded tablespoonfuls of cream cheese mixture over muffin batter.

Bake 375F for 20-25 minutes.

Makes 12 muffins

By the way you still have a chance to win this awesome Dove Chocolate give away sponsored by my  favorite chocolatier Laura Cryns at Dove Chocolate Discoveries.

Photo- Dove Chocolate

If you haven't entered the Dove Chocolate give away follow the link, you have until Sunday October 24 to leave a comment.

Links: Foodie Fridays @ Designs by Gollum

Graduation Cupcakes

Friday was a Red Letter day at Mimi's Kitchen. Mr. Mimi and I are very proud of our oldest daughter, Mimi Jr., who graduated from San Diego State University. Better yet, she did it in 4 years! Which is a good thing since her sister, Mini Me, will start college at University of California, Irvine in September.

These cup cakes are really easy to put together. SDSU's colors are red and black, so I made red velvet cupcakes in black liners, but they could easily be color customized for any school. The mortar boards are Ghirardelli chocolate squares on top of an upside down Reese's peanut butter cup. The tassels are Twizzlers, untwizzled and thinly sliced, and the tassel button is the top of a dots candy. Everything is held together with a drop of melted chocolate- one between the Reese's and the chocolate square, and one between the tassel and button, which also keeps it attached to the chocolate square. I might be tempted to make these again next month for Mini Me's high school graduation!

Red Velvet Cake

• 2 ½ cups AP flour
• 1 ½ cups sugar
• 2 tbs. cocoa baking powder
• 1 tsp baking soda
• 1 1/4 cup buttermilk
• 1 1/4 cup vegetable oil
• 1 tsp white vinegar
• 1 tsp vanilla
• 2 eggs (medium or large)
• 2 TBS red food coloring
Directions:

Grease and flour 3 cake pans or use paper liners in muffin tins.Pre heat oven to 350F.

1. Sift the flour, sugar, baking soda and cocoa powder into a big bowl that you’ll use to mix the cake.
2. Using a hand or table mixer, add the milk. Mix.
3. Add oil, mix.
4. Add vinegar and vanilla, mix.
5. Add eggs one at a time, mixing well after each addition.
6. Add the food coloring. Mix until the batter is even in color.
7. Evenly pour the batter into the three pans, or fill  muffin cups 1/2 full
8. Bake at 350 degrees F for 25 minutes for layers  or 15-18 minutes for cup cakes.
9. Let the cake cool and then frost with Cream Cheese Frosting

 Cream Cheese Frosting
2 oz butter
3 oz cream cheese
2 1/2 cups confectioners sugar
1tsp vanilla
milk

With mixer beat confectioners sugar and butter until crumbly. Add vanilla and just enough milk to make a thick paste. Beat in cream cheese 1 ounce at a time, continue beating until smooth and fluffy.
printable recipe

No Tuesday's with Dorie this week. There was just too much other stuff going on last weekend! If you want to check out this week's recipe, Banana Coconut Ice Cream Pie visit our host Spike at Spike Bakes.

SDSU Aztecs 2 -  Florida Gators 1

Avocado Cupcakes

    Here in Southern California we are spoiled with great weather, sandy beaches, and excellent avocados. However, you can only make guacamole so many times. With a pile of avocados on my counter, I had to think of a way to use them that didn't involve garlic and onions.

    If pepper and pears sound like a strange combination, how about avocado in a cupcake? I can promise you it is equally delicious. The cupcakes are dense, moist, subtly spiced, and not too sweet. The avocado gives a richness hard to find in many cake recipes, but doesn't add an overwhelming flavor. Because they are plain, these cupcakes lend themselves well to experimenting with additions-you can try nuts, chocolate chips, dried fruits, or different combinations of spices. Unfrosted, these make great muffins for a morning treat, but a lemon cream cheese frosting adds the perfect citrusy touch to these fun cupcakes.

Avocado Cupcakes

15 Servings

2 1/4 cups flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon each: nutmeg, cinnamon,cloves, and allspice
1/4 cup vegetable shortening (Crisco)
1 cup sugar
2 eggs, x large
1 tablespoon lemon juice
3 tablespoons milk
1 cup avocados, mashed (about 3 medium avocados)


In a bowl mix together all dry ingredients, set aside.
Cream together shortening and sugar. Add eggs one at a time. Add lemon juice, avocado and milk; mix until thick and creamy.Add dry ingredients mix well. Spoon batter into muffin cup filling about 3/4 full. Bake @350 for 15-20 minutes. It can also be baked as a 9x13 cake, but increase the baking time to approximately 30 minutes. Frost with lemon cream cheese frosting.

Lemon Cream Cheese Frosting

2 oz butter
3 oz cream cheese
2 1/2 cups confectioners sugar
Juice and zest of one lemon.

With mixer beat  confectioners sugar and butter until crumbly. Add lemon zest and juice.   Beat in cream cheese 1 ounce at a time, continue beating until smooth and fluffy.

printable recipe