Mediocre, that’s what I called myself. Well, not myself, per se; I actually proclaimed, “I’m a mediocre writer, a mediocre photographer, and a mediocre chef.” I’m my own worst critic.
My friend, C, asked about this site last Saturday and that was my reply. He asked me the standard questions I ought to ask myself: who’s my target audience, what do I wish to achieve, what’s my unique perspective, yadda-yadda. He’s the first friend or family member who displayed any curiosity. I appreciate it – everybody needs cheerleaders in their corner, even if they’re not a Foodie.
As a result of our tête-à-tête, I spiffed up this site on Saturday. I dropped .wordpress from the URL. I’m now officially TwoBitTart.com. I edited the pages “About Me” and “Things I Love” to accurately reflect who I am today. I installed Pinterest hover buttons on the photos and reformatted the recipes (see below), ensuring easier saving and printing. Lastly, I resubmitted five photos to Foodgawker, and received two coveted approvals (Yay!). Today’s Blueberry Cream Cheese Muffins won’t make the Foodgawker cut, but I won’t call my photo mediocre, either.
Blueberry Cheesecake Muffins
- 2 cups flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg
- 2 large eggs, beaten
- 1 cup milk or cream
- 2/3 cup light brown sugar
- 8 Tablespoons unsalted butter, melted
- 1 teaspoon vanilla
- 1 pint blueberries Cheesecake Filling
- 8 oz. cream cheese, diced
- 1/3 cup sugar
- 1 large egg yolk
- 1/4 teaspoon lemon zest Streusel
- 1/2 cup flour
- 1/4 cup light brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, cold and diced
- 1/2 cup chopped nuts (optional)
- Cheesecake: Stir all ingredients together well and refrigerate.
- Streusel: Using fingers, rub butter into first four ingredients until struesel resembles wet sand. Mix in nuts.
- Preheat oven to 400 degrees. Grease a 12-cup muffin pan.
- In a large bowl, combine the first four dry ingredients.
- In a smaller bowl, whisk together next five wet ingredients. Add wet ingredients to dry and combine. Stir in blueberries.
- Fill muffin cups 1/4 full with batter, dollop 3/4 tablespoon cheesecake in center and cover with muffin batter. Sprinkle muffins with streusel.
- Bake for 15 to 20 minutes.