Cream Cheese Muffins with Roasted Rhubarb & Strawberries
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Cook time: 
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Serves: 2 Dozen
 
Ingredients
Roasted Rhubarb and Strawberries
  • 3 cups strawberries, trimmed and halved
  • 3 ribs rhubarb, cut in 1/2'' pieces
  • 1/3 cup sugar
  • 1/3 cup orange juice
Cream Cheese Muffins
  • 1/2 cup butter, softened
  • 1 8 oz. package cream cheese, softened
  • 1 1/2 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups roasted rhubarb/berries
Glaze
  • 1 cup powdered sugar
  • 2 tablespoons cream
Instructions
Roasted Rhubarb and Strawberries
  1. Preheat oven to 375 degrees.
  2. Mix rhubarb/berries, sugar and juice in a small casserole dish.
  3. Roast the mixture for 30 minutes, stirring occasionally.
  4. Cool to room temperature.
Cream Cheese Muffins
  1. Preheat oven to 350 degrees.
  2. In a large bowl, cream butter, cream cheese and sugar.
  3. Add eggs, one at a time. Beat in vanilla.
  4. Combine dry ingredients in another bowl.
  5. Stir into wet ingredients just until moistened.
  6. Gently fold in rhubarb.
  7. Fill greased/paper-lined muffin cups three-fourths full.
  8. Bake for 20-25 minutes or until center is set.
  9. Wait 5 minutes before removing from pan to wire racks.
Glaze
  1. Mix together powdered sugar and cream until smooth.
  2. Drizzle over muffins.
Recipe by Season Of Sweets at http://seasonofsweets.com/2014/03/cream-cheese-muffins-with-roasted-rhubarb-strawberries/