Red Velvet Muffin Recipe

Ingredients

Filling: 

· 4 ounces cream cheese, softened 

· 2 tablespoons granulated sugar 

· 1 ½ tablespoons lightly beaten egg (break egg, mix with fork, measure) 

· 1/4 teaspoon vanilla 

Batter: 

· 1 cup plus 2 tablespoons all purpose flour 

· 2 teaspoons unsweetened natural cocoa powder 

· 1/2 teaspoon baking soda 

· 1/4 plus 1/8 teaspoon salt 

· 1/2 cup vegetable oil 

· 2/3 cup granulated sugar 

· 1 teaspoon vinegar 

· 1 large egg 

· 1 tablespoon red food coloring 

· 3/4 teaspoons vanilla 

· 3 tablespoons sour cream 

Directions: 

· Preheat oven to 350 degrees F. Line 8 (I needed 9) muffin cups with paper liners. 

· Prepare filling first. With a mixing spoon, beat together softened cream cheese and sugar. Add egg and vanilla and stir until smooth. Set aside. 

· In a mixing bowl, thoroughly stir together flour, cocoa powder, baking soda and salt. 

· In a second mixing bowl, stir together oil, sugar, vinegar, egg, red food coloring, vanilla and sour cream. Mix very well, then add the flour mixture and stir just until blended. 

· Measure out approximately 1/3 cup red mixture and set aside. Divide remaining red mixture among the 8 muffin cups – each cup should be a little over 1/3 of the way full. Spoon cream cheese mixture over red mixture, dividing evenly between all cups. Drop small spoonfuls of reserved red batter on top of cream cheese mixture, making a bulls-eye pattern. 

· Bake for 20-23 minutes. Let cool on a wire rack. Carefully remove lift muffins from cups. 

· Best served slightly chilled.