So I’m taking this from a board, who took this from a board, who took it from a Senior Unit leader from Epicure selections. It is quite a yummy treat. Being that Mike and I are not big on desert we found it to be rather sweet and I’d probably make a few adjustments to the recipe if I were to make it again (hey maybe I’ll try that a post it here). If you have a sweet tooth though this desert is for you!! Any changes we made are in brackets. While they call for Epicure products for EVERYTHING we used only the Epicure Tiramisu Dip Mix (a must for the recipe….it I told you the ingredients I’d have to shoot you *lol*) and the Epicure Vanilla Extract.
Sharon’s Tiramisu Muffins
You’ll need (curious two year old optional)
½ cup soft cream cheese
1 Tbsp. Sugar
1 Tsp. VE Tiramisu Dip Mix
¼ cup VE Milk Belgian Chocolate
2 cups all-purpose flour 1 cup milk
¾ cup sugar ¼ light veg. oil
3 ½ Tsp. VE Baking Powder 1 egg
1 Tsp. VE Ground Cinnamon 1 Tsp. VE Vanilla
½ Tsp. VE Ground Sea Salt ¾ cup VE Milk Belgian Choc.
2 Tbsp. VE Tiramisu Dip Mix
1/4 cup VE Milk Belgian Chocolate (we used Chipets Semi-Sweet chips)
Blend spread ingredients really well and let sit. (I found this spread to be much too hard for muffins so I added a good spoonful of sour cream to the mix…I didn’t get a picture after I added the sour cream though…it was nice a creamy instead of firm)
In a bowl combine all dry ingredients. In another bowl combine all wet ingredients and
Make a well in the dry ingredients and pour wet
ingredients into it. Stir with a wooden spoon until all dry
ingredients is wet about 16 stirs. Fold in the chocolate chips.
Cool for 5 minutes before removing from cups to wire
rack. Serve with Tiramisu spread (we found it best when we cut open the muffin and put a layer of the cream inside and well as on top). Yum!