Double Chocolate Cream Cheese Filled Muffins

What can I say? These muffins are epic. This is your ideal recipe to whip up on a cold, blustery day like it is in Wellington at the moment, infact all over New Zealand I believe!

I like them best straight out of the oven when the piping hot cream cheese just oozes out from between the chocolatety goodness. Incredible.

Guess you’ll just have to try the recipe to know what I’m talkin’ ’bout 🙂

Double Chocolate Cream Cheese Filled Muffins
Makes 12

  • 1/2 cup canola oil
  • 3/4 cup sugar
  • 2 large eggs
  • 1 tsp vanilla essence
  • 1/2 cup sour cream
  • 2 tsp milk
  • 1 cup flour
  • 1/4 cup cocoa
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup chocolate chips

Filling:

  • 100 grams cream cheese, softened (I used light Philadelphia cream cheese)
  • 2 tbsp sugar
  • 1 tbsp flour

Preheat oven to 180 degrees. Line a muffin tin with paper liners or spray well with non stick cooking spray. Set aside.

In large bowl, beat the oil, sugar, eggs, vanilla, sour cream and milk until well combined and light in color, for 3 minutes or so. Fold in remaining ingredients until just combined.

In small bowl, mix cream cheese, sugar and flour together until smooth. Set aside.

Scoop 1 large spoonful of muffin batter into prepared muffin tins to be 1/3 way full. Drop small spoonfuls of cream cheese mixture into middle of muffin batter (should be about 1 1/2-2 teaspoons per muffin). Scoop another large spoonful of muffin batter and pour overtop cream cheese mixture. Muffin tins should be filled 2/3-3/4 way full.

Bake 20-25 minutes. Remove from oven and cool 10 minutes before removing from tins. Once cooled, store in air tight containers, ideally in the fridge.

They also freeze particularly well 🙂 Enjoy.

Creamy Smoked Salmon Pasta with Dill

Everybody knows I adore smoked salmon, so it is no surprise I was drawn to this recipe for   Creamy Smoked Salmon Pasta with Dill.

When it comes to pasta, the combination of smoked salmon and dill is my absolute favourite. This recipe has a creamy sauce which is light, fresh. It makes such a lovely, relatively fast dinner or a nice weekend lunch.

I like to use shaped pasta for a dish like this because the shape holds the creamy sauce well. I also think the smaller size of the pasta balances better with the salmon and chopped bacon pieces but you can use what you like or what you have in the cupboard!

This is one of those recipes that you can use a whole packet of dill on rather than a few sprigs and then leaving it to go off in your fridge. For a bit of extra flavour, you could add in a few capers, too. Enjoy!

Creamy Smoked Salmon Pasta with Dill
Serves 2

  • 200g dry pasta
  • 100 g smoked salmon
  • 3 rashers shoulder bacon, chopped
  • 2 cloves garlic
  • 50g sour cream
  • 3-4 sprigs of fresh dill, chopped

Set the pasta to boil. While the pasta is cooking, fry the chopped bacon and garlic in the pan. Once the bacon has started to brown, stir in the smoked salmon and sour cream. Leave on the element but turn the element down to low.

Once the pasta is al dente, stir the sauce through the cooked pasta and mix in the chopped dill (I generally try and use as much as possible as I really love the flavour of dill).

Divide into two bowls and serve. This dish is best served alongside a fresh green salad and a slice of homemade garlic bread! Delicious…