2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
4 tablespoons butter, melted
1/4 cup oil
3/4 cup milk
1 teaspoon pure vanilla
1/2 pint fresh or frozen
8 ounces regular cream cheese
Can sprinkle brown sugar or coarse sugar on top as a bonus, if desired! The coarse sugar makes for a sweat crunchy top. OR, do both.
Preheat oven to 350F.
Sift together all the dry ingredients. Make a well in the center.
Blend in the remaining ingredients except
the strawbeeries and cream cheese.
Spoon batter into a paper-lined 12-cup muffin pan.
Place 1 or 2 berries in the center of the batter in each muffin.
Whip the cream cheese and place in a small pastry bag with a number 4 tip.
Squeeze about 1 tablespoon of cream cheese into and on top of the strawberries.
Bake for 35-40 minutes.
This recipe is from a great little book by Lynda Fisher, a lady who avoided welfare by
starting a muffin business. The book also has recipes for cupcakes, quick breads, and
Not a NESTLÉ®-tested recipe.