Best 4 Black And White Muffins Recipes

BLACK AND WHITE MUFFINS

Steps:

• Beat cream cheese and first amount of sugar in small bowl until smooth. Set aside.
• Measure next 6 ingredients into large bowl. Stir. Make a well in centre.
• Combine remaining 3 ingredients in separate small bowl. Add to well. Stir until just moistened. Fill 12 greased muffin cups 1/2 full.
• Make small dent in batter with back of spoon. Spoon about 2 1/2 teaspoons (12 mL) cream cheese mixture into each dent. Spoon remaining batter over top. Bake in 375°F oven for 18 to 20 minutes until firm to the touch. Let stand in pan for 5 minutes before removing to wire rack to cool. Makes 12 muffins.

BLACK BOTTOM CUPCAKES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
• In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
• In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
• Bake in preheated oven for 25 to 30 minutes.

BLACK AND BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter muffin pan.
• In a large mixing bowl, whisk together flours, wheat germ, sugar, baking powder, salt, and cinnamon. In another bowl, whisk together half and half cream and eggs. Stir wet ingredients into dry, mixing just to combine. Fold in berries. Scoop batter into muffin pan cups. If there are any empty cups, fill those halfway with water.
• Bake in preheated oven for 20 minutes, or until done.

LOW-FAT BLACK AND WHITE COOKIES

Steps:

• COOKIE: Preheat oven to 375°F.
• Line a baking sheet with parchment paper.
• Set applesauce in a fine sieve to drain while you prepare the other ingredients.
• In a medium bowl, whisk together flour, baking powder and salt.
• In a large bowl, cream together butter and sugar until smooth, 1-2 minutes. Beat in applesauce, vanilla and lemon juice. Add in egg whites and beat until well combined. Stir in flour mixture until batter is smooth.
• Drop batter two tablespoonfuls at a time onto the prepared baking sheet. Smooth slightly to form nice, round circles.
• Bake for 10 minutes, until set but not browned.
• Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.
• ICING: When cookies are cool, prepare the icing. Sift 3/4 cup confectioners sugar into two small bowls. Add 1 tbsp milk and the almond and vanilla extracts to one bowl and stir until smooth. Add cocoa and 2 tbsp milk to the other bowl and stir until smooth.
• Using a small knife and working over the bowls to catch drips, spread each icing over half of each cookie. Set on a rack until icing is set, then store cookies in an airtight container.