With nothing but sheets of ice to look at outside and wanting something sweet I decided to wander around the interwebs in hope of finding something new to make. I came across a recipe for glazed fruit filled drop biscuits, read the reviews, noted what the reviewers had to say then took all that and came up with my own version. Not hard at all when you have a hankering for a danish!
I used Heart Smart Bisquick as I had it on hand, the normal works just fine as well. For the vanilla I have been using Trader Joe’s Bourbon Vanilla lately – love the stuff. It is thick like a syrup rather than thin.
Double Cream Cheese “Danish” Muffins
Ingredients:
Muffins:
2 cups Heart Smart Bisquick mix
4-ounces low fat cream cheese (NOT NONFAT!)
1/4 cup granulated sugar
2/3 cup milk
Filling:
4-ounces low fat cream cheese (NOT NONFAT!)
2 Tbsp granulated sugar
1/2 tsp vanilla extract
Glaze:
2/3 cup powdered sugar
2 – 3tsp warm water
1/2 tsp vanilla extract
Directions:
Heat oven to 450*.
Spray or lightly oil a non stick 12 muffin pan.
In a large bowl add the baking mix, sugar and cream cheese. Using your fingers combine till crumbly. Stir in the milk till a dough forms. Beat a couple times to combine.
Split the dough evenly between the 12 cups.
Meanwhile in a bowl mix the cream cheese with the sugar and vanilla till smooth.
Using two small spoons divide it between the muffins on top. If you desire do 9 of them this way then add strawberry preserves to the last 3. Or you could top them with the cream cheese and preserves or jam…..up to you!
Pop in the oven and bake for 15 minutes or until golden brown. Check at 10 minutes and peek through the window every minute after that.
Pop out of the muffin pan and place on a cooling rack. Set the cooling rack over a cookie sheet. Mix up the glaze in a bowl, adding water as needed to make a drizzable glaze. Use a small spoon to drizzle the glaze all over, the excess will fall through onto the cookie tray for easy cleanup.
Makes 12 tasty treats. Eat warm!
~Sarah