Strawberry Cheesecake Muffins Recipe

Name: Strawberry Cheesecake Muffins
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6-9 servings
Ingredients: 6-8 slices Sara Lee® Butter Bread, cubed; 1 cup strawberries, diced; 1 teaspoon lemon juice; ½ cup sugar; 8 oz cream cheese, softened; 5 eggs; ½ cup whole milk; ¼ cup heavy cream; 2 tablespoons + 2 teaspoons maple syrup; 1 teaspoon vanilla; 1 teaspoon cinnamon; ¼ teaspoon ground nutmeg

Ingredients

6-8 slices Sara Lee® Butter Bread, cubed
1 cup strawberries, diced
1 teaspoon lemon juice
½ cup sugar
8 oz cream cheese, softened
5 eggs
½ cup whole milk
¼ cup heavy cream
2 tablespoons + 2 teaspoons maple syrup
1 teaspoon vanilla
1 teaspoon cinnamon
¼ teaspoon ground nutmeg

PREP TIME 5m	COOK TIME 25m	TOTAL TIME 30m
YIELD 6-9 servings

Instructions

Line cupcake tin with liners and set aside.
Cube the bread and set aside in a large bowl.
In a small bowl, combine diced strawberries, lemon juice and sugar and let sit to macerate for 2 minutes.
In a stand mixer or medium bowl, whip cream cheese with paddle attachment until fluffy.
Fold macerated berries into cream cheese until well combined.
In another medium bowl, whisk together eggs, milk, heavy cream, maple syrup, vanilla, cinnamon and nutmeg.
Pour mixture over bread cubes and fold until bread is completely covered.
Scoop some bread mixture into each muffin liner to cover bottom of liners.
Add a dollop of cream cheese mixture, and top with more bread.
Bake at 350?F for 15-20 minutes or until set and golden brown.