CakeSpy Note: OMG! It's getting to be that time of year again. The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. I will focus on sweets! You can follow them by clicking the bakeoff tag below to see the recipes posted so far (as well as recipes from previous Bake-Off events).
These are muffins, yes...but since they have frosting, I can permit them on this site.
This clever cakey muffin comes from Lise Ode of Cumming, Georgia, who is apparently a morning carbohydrate maven. Why would I say that? Because she also had a recipe in last year's Bake-Off, which is worth checking out: German Chocolate Doughnuts.
- Prep Time: 25 Min
- Total Time: 1 Hr 25 Min
- Makes: 12 muffins
- 1 container Pillsbury™ Gluten Free refrigerated pie and pastry dough
- 2 cup fresh blueberries
- 3 eggs
- 1 cup sugar
- 1 teaspoon baking powder
- 2 teaspoons lemon extract
- 1 package (8 oz) cream cheese, softened
- Heat oven to 375°F. Let dough stand at room temperature 10 minutes to soften. Place baking cups in each of 12 regular-size muffin cups.
- In small bowl, place 36 blueberries; set aside. In large bowl, break up pastry dough. Add eggs, 3/4 cup of the sugar, the baking powder and lemon extract. Mix with electric mixer on low speed 30 seconds. Beat on medium speed about 30 seconds or until well blended. Gently stir in remaining blueberries. Divide batter evenly among muffin cups (cups will be full).
- Bake 22 to 29 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool about 20 minutes.
- Meanwhile, in medium bowl, beat cream cheese and remaining 1/4 cup sugar with electric mixer on medium speed 30 to 60 seconds or until smooth. Spread or pipe cream cheese mixture onto muffins. Top each muffin with 3 blueberries. Store covered in refrigerator.