hey guys , heres a delicious and great to cook in your everyday schedule recipe
Strawberry cheesecake muffins
1-1/2 cups graham cracker crumbs
2 tablespoons sugar
1/3 cup unsalted butter, softened
BATTER:
4 large egg whites
3/4 cup unsalted butter, softened
1 cup plus 2 tablespoons sugar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sour cream
2 cups coarsely chopped fresh strawberries
next ingredients on our recipe
2 packages cream cheese, softened
1 cup unsalted butter
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract
one pack of Fresh strawberries and graham cracker crumbs
1. Line 24 muffin cups with paper liners; or spray with butter set to the side.
2. Place the cracker crumbs, sugar and butter in a food processor; cover and process until fine crumbs form. or crush graham crackers with a fork until fine and add sugar and butter little by little mixing until even. Once even Press tablespoonfuls onto bottoms of liners.
Bake at 350° for 3-5 minutes or until lightly browned. Set aside to cool.
3. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
while waiting, In a large bowl, cream the butter, sugar and vanilla until light and fluffy. In another bowl, combine the flour, baking powder and salt; add to the creamed mixture alternately with sour cream, beating well after each addition.
4. Beat egg whites with clean beaters until stiff peaks form. mix in little by little,
5. Fill muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
6. In a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost tops. Garnish with strawberries and cracker crumbs. Store in the refrigerator.
