Apricot And Cheese Danish Muffins Food

CHEESE DANISH MUFFINS

Steps:

• Preheat oven to 400*F.
• Have ready 12 greased or paper-lined standard-size muffin cups.
• In a small bowl, beat the cream cheese, 2 Tbsp.
• sugar, and lemon juice until fluffy; set aside.
• In another bowl, beat the egg lightly with a fork; add the milk, melted butter, and lemon zest.
• In another bowl, combine the flour, sugar, baking powder, and salt.
• Add the egg mixture just until combined; do not overmix.
• Fill the muffin cups 1/2 full; place 1 Tbsp.
• of the cheese mixture in the center of each cup.
• Cover with remaining batter; bake for 20 minutes, until tops are lightly golden and a toothpick tests out clean.
• Cool 5 minutes in the tins before inverting onto wire racks.
• Dust with powdered sugar or drizzle with a lemon glaze, if desired; serve warm or cool.
• Store covered in the refrigerator; bring to room temperature before serving.

APRICOT CHEESE DANISH

Steps:

• In a large bowl, dissolve yeast in water. Add the sugar, butter, eggs and sour cream. Gradually add salt and 2 cups flour; beat until smooth. Stir in remaining flour (the dough will be soft and sticky). Place in a greased bowl. Cover and refrigerate overnight. , Punch dough down. Turn onto a lightly floured surface; knead 2-3 times. Divide in half. Roll each half into a 16x10-in. oval; place on greased baking sheets., For filling, in a large bowl, beat the cream cheese, sugar, egg yolks and vanilla until smooth. Spread 1-1/4 cups filling over each oval to within 1 in. of edges. Fold longest side over filling; pinch edges to seal. Cover and let rise in a warm place until doubled, about 1 hour., Bake at 375° for 20-22 minutes or until golden brown. Remove from pans to wire racks to cool. Spread preserves on top. Dust with confectioners' sugar. Store in the refrigerator.

APRICOT CHEESE DANISH

Steps:

• In a large mixing bowl, dissolve yeast in water. Add eggs, butter, sour cream and sugar. Gradually add 2 cups flour and salt; beat until smooth. Stir in remaining flour (dough will be soft and sticky). Place in a greased bowl. Cover; refrigerate overnight.
• For filling, beat cream cheese, sugar, egg yolks and vanilla in a mixing bowl until smooth. Turn dough onto a floured surface; knead two to three times. Divide in half. Roll each half into a 16 x 10 inch oval and place on greased baking sheets. Spread 1 1/4 cups filling over each oval to within 1 inch of edges. Fold longest side over filling; pinch edges to seal. Cover and let rise in a warm place until doubled, about 1 hour.
• Bake at 375 for 20-22 minutes or until golden brown. Cool on a wire rack. Spread preserves on top. Dust with confectioners sugar. Store in the refrigerator.

APRICOT MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes.
• In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups.
• Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack.