DD and I made pumpkin muffins with cream cheese filling today. I've done cream cheese frostings for cakes but wasn't sure about baking it into a muffin. So I tried this new recipe. For the cream cheese filling, it calls for 8 oz. cream cheese, sugar, 1 egg and a little vanilla.
Well, the egg was a bad idea. It made it very runny. I added about a cup of extra confectioner's sugar to try to thicken it up. We tested the filling in a half-dozen muffins. The filling was almost completely absorbed into the batter. The finished muffins are very tasty but don't have cream cheese centres. I abandoned the project and baked the rest of the muffins without the filling.
I now have a container of cream-cheese goop in the fridge. I could use it as a kind of icing but I'm reluctant because it has raw egg. It is very tasty and sweet but just not all that appealing as is.
I'm hoping you'll give me some good ideas.
I'm usually pretty good at converting recipe missteps into something decently edible, but for whatever reasons, I'm a little stumped with this one. So thanks for any suggestions.
And if anyone has their own recipe recovery dilemma, please post. Maybe we can make this a new thread to check in when we need some inspiration.