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.
I guess I'd try cooking it in a double boiler to cook the egg, then let it cool and go from there depending on what it looked like after that step.
What about glazing the tops of the muffins with it before baking?
Wow! Thanks for such quick replies! You've given me some good ideas. I'm a little too tired to do anything with it tonight and I'm busy all day tomorrow. I'm hoping it will hold for a day and then I can figure out what to do with it.
You are all awesome, thanks again!
Swirl it through brownie batter before baking? Cheesecake-swirled brownies are a thing; I've seen 'em on Pinterest. :p
I decided try the cream cheese mixture as the filling for cinnamon rolls. I figured the egg in the mixture would at least be thoroughly baked. It wasn't exactly a success, but it wasn't a disaster either. As a filling, it was still a little too wet and was mostly absorbed into the sweet bread dough as it baked. The rolls baked up nicely though. They were very tasty and it didn't affect the texture of the final baked product.
Next time I make the pumpkin muffins, I think I will stick with the tried-and-true cream cheese icing to make a filling for the centres. Just basic cream cheese and confectioner's sugar.
Thanks again for all the suggestions .
Glad to hear you were able to use it to make something edible - I never like to throw out food product either!