I'm sure we've all had this happen occasionally when trying out a new recipe or making one of your own. Sometimes the taste is good but it doesn't rise, or, as happened this time, they had a perfect moist texture but lacked flavour. With these fruit muffins...well, I'm not sure I would exactly call it a disaster but they were certainly too bland to eat on their own and only the masses of fruit I put in gave them any flavour at all. There was no way I was throwing these out though (waste not, want not), so I put them in the freezer and thought of things I could use them for.
I finally decided that these could make a quite good base for some kind of cake, and when Mother's Day rolled around I decided on Brown Sugar Cheesecake. The base was made by just cutting the muffins in half and squishing them down into 4 ramekins, then I poured
Brown Sugar Cheesecake (serves 4):
1 package cream cheese
1/3 cup tightly packed brown sugar
1 large egg
75g sour cream
1 tsp vanilla
I served these with the fruit topping I use on my Quickest Cake Ever, just pushed through a sieve. It was drizzled this on the plate (artistically, of course) and the cake base soaked up the syrup for extra flavour.
I also tried making mini ice cream cakes with the muffins for the base, vanilla ice cream, and the same fruit topping - delicious! In the past I've used up unrisen cake (tasty but much too dense) in a trifle as well. Just remember: cakes freeze extremely well, and if
So you are a genius! That's such a great idea. A nice, soft crust which is really different from the crunchy cheesecake crust.
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