We had been fans of Joy for some years now, following her on her foodie trails never fails to bring a smile (and a tummy rumble) to anyone. Her recipes are easy to understand and always brings about good results.
So, when we were browsing at the bookstore one day and saw her cookbook, zzz knew he had to get it “to support her cos we had been using so many of her recipes”.
And it was not a disappointing buy, these cream cheese muffins (was originally a cream cheese pound cake in her book) are so delicious!
Recipe (adapted from Joy the Baker cookbook)
2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
250g Philadelphia cream cheese
175 g unsalted butter
1 1/2 cup raw sugar
2 teaspoon vanilla essence
1 tablespoon vinegar
Preheat oven 160 degree celcius.
Mix flour, baking soda and salt in a bowl. Cream butter, cream cheese and sugar till fluffy. Add eggs one at a time. Add vanilla essence and vinegar. Add flour and beat till just incorporated.
Scoop into muffin liners up to halfway. Bake 35-40 minutes.