CHAI-SPICED CHEESECAKE MUFFINS RECIPE BY TASTY
Here's what you need: all-purpose flour, cinnamon, ground ginger, ground cardamom, nutmeg, baking soda, salt, applesauce, brown sugar, large eggs, vanilla extract, vegetable oil, cream cheese, granulated sugar, vanilla extract, nonstick cooking spray
Provided by Katie Aubin
Categories Bakery Goods
Yield 16 muffins
Number Of Ingredients 16
Steps:
- Preheat oven to 375˚F (190˚C).
- Make the muffin batter: In a large bowl, whisk together the flour, cinnamon, ginger, cardamom, nutmeg, baking soda, and salt with a fork.
- In a separate large bowl, combine the applesauce, brown sugar, eggs, vanilla, and vegetable oil. Mix with a fork, then gradually incorporate the dry ingredients until the batter is thick and smooth.
- Make the cheesecake filling: In a medium bowl, use a fork to mix together the cream cheese, sugar, and vanilla until fluffy and smooth.
- Grease a 2 12-cup muffin tin with nonstick spray.
- Scoop about ¼ cup (30 g) of muffin batter into each cup. Add a teaspoon of cheesecake filling to the center of each cup. Use a toothpick to swirl the cheesecake into the batter.
- Bake for 18 minutes, or until the muffins are springy and lightly browned around the edges.
- Let cool for 5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 205 calories, Carbohydrate 21 grams, Fat 12 grams, Fiber 0 grams, Protein 2 grams, Sugar 13 grams
INDIAN CHAI LATTE MUFFINS
Make and share this Indian Chai Latte Muffins recipe from Food.com.
Provided by Sherri at the Beach
Categories Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375.
- Grease 12 muffin cups or use butter-flavored spray.
- Mix all dry ingredients together, add milk, melted butter, egg, and vanilla, mix well. Stir in white chocolate chips.
- Spoon into 12 muffin tins.
- Mix cream cheese, vanilla and sugar together until smooth. Using the back of a spoon make an indentation in the top of each muffin and add a heaping teaspoon of cream cheese mixture into the indentation.
- Bake at 375 for 18 to 25 minutes, until edges of muffins begin to turn golden brown. Test with toothpick in side of muffin away from cream cheese filling. Remove and cool.
- If using mini-muffin cups, bake 15-18 minutes.
CHAI SPICE "CHEESECAKE"
Cashews, non-dairy milk, and silken tofu are the secret ingredients in this rich, vegan cheesecake--homey spices like ginger and cinnamon add fall flavor.
Provided by isachandra
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 6h
Yield 8
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F. Lightly spray a 9-inch springform pan with cooking spray. Stir together graham crackers and brown sugar in a small bowl, then drizzle with oil and stir. Add just enough milk to make crumbs stick together. Press very firmly into bottom of pan. Bake 10 minutes. Keep oven at 350 degrees F.
- Meanwhile, blend cheesecake-batter ingredients in a blender until completely smooth and no bits of cashew remain, giving blender a rest every minute or so and scraping down sides with a rubber spatula. Batter should be completely smooth and not grainy: This takes about 1 minute with a high-powered blender (such as Vitamix) or about 5 minutes with a standard blender.
- Spray inside springform pan (above baked crust) with cooking spray. Pour in batter and jiggle to spread evenly over crust. Bake until top is lightly puffed and edges are golden, 45 to 50 minutes.
- Cool to room temperature on a rack, about 1 hour. Chill, covered, at least 3 hours or, even better, overnight.
- Slice cake with a thin, sharp knife dipped in water. Dollop each slice with whipped topping, dust with cinnamon, and sprinkle with candied ginger.
Nutrition Facts : Calories 403.1 calories, Carbohydrate 54.4 g, Fat 20.2 g, Fiber 1.6 g, Protein 6.1 g, SaturatedFat 11.7 g, Sodium 230 mg, Sugar 31.2 g
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