Fig Cheesecake Muffins with Honey Cream Cheese Glaze
- Honey Cream Cheese Glaze
- 4 ounces PHILADELPHIA Cream Cheese, room temperature
- 1/2 cup of confectioners sugar, sifted
- 1 Tbsp. freshly squeezed orange juice
- 1 Tbsp. honey
- 3 Tbsp. milk
- Pinch of salt
- Fig Cheesecake Muffins
- 3/4 cup butter, plus extra for greasing
- 1 cup PHILADELPHIA Cream Cheese
- 3/4 cup superfine sugar
- 3 large eggs
- 2 cups flour
- 3/4 cup dried figs, chopped
- Preheat the oven to 350 degrees F.
- In a bowl, beat the cream cheese with a hand mixer on medium-high speed until light and fluffy, 4 to 5 minutes, scraping down the sides of bowl as needed.
- Add sugar and beat until smooth.
- If glaze is too thick to drizzle, add more milk, 1 tablespoon at a time.
- Set aside.
- Add orange juice, honey, milk and salt; mix on low speed until smooth.
- If glaze is too thick to drizzle add more milk, 1 tablespoon at a time.
- Set aside.
- Melt the 3/4 cup butter and let it cool.
- In a large bowl, beat the cream cheese and sugar together, on medium speed.
- Add in one egg at a time until well combined, and then stir in the melted butter.
- Mix the flour and chopped figs in a bowl.
- Then stir gently into the batter.
- Grease a deep 12-cup muffin pan.
- Spoon the batter into the muffin pan, filling each pan about two-thirds full.
- Bake for about 20 minutes or until the tops become golden brown.
- Set the muffins aside to cool on a rack before drizzling the glaze on them.
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Taken from www.kraftrecipes.com/recipes/fig-cheesecake-muffins-honey-cream-cheese-glaze-184450.aspx (may not work)