Rhubarb Cheesecake Muffins
Servings
12
Servings
12
Ingredients
Stewed Rhubarb
Batter
Cream Cheese Filling
Instructions
Stewed Rhubarb
  1. In a small saucepan, combine rhubarb, sugar & lemon slice. Bring to a boil, stirring until sugar melts. Reduce heat & simmer about 10-12 minutes or until thickened & reduced to about 1/2 cup. Allow to cool.
Batter
  1. In a large bowl, combine flour & sugar. with a pastry blender, cut in butter to resemble coarse crumbs. In a small dish, measure 1 cup of the flour mixture & add walnuts & cinnamon. Set aside. To remaining flour mixture add baking powder, baking soda & salt. Set aside. In a third bowl, combine sour cream, vanilla & beaten egg.
Cream Cheese Filling
  1. In a small bowl, beat together cream cheese, 1/4 sugar, egg & lemon zest. Fold in stewed rhubarb.
Assembly
  1. Preheat oven to 350 F. Line a 12-cup muffin pan with paper cups. Stir SOUR CREAM mixture into FLOUR/BAKING POWDER mixture until just blended. Do not over mix! Spread this batter evenly over bottom & up the sides of each paper cup. Place a spoonful of FILLING MIXTURE in center of each, then top with WALNUT MIXTURE & bake 12-15 minutes or until muffins test done when a toothpick inserted comes out clean.