Get out a muffin tin with 12 large muffin cups (2 1/2 inch diameter cups)... or use 2 muffin pans with 6 cups each. Divide butter equally among the cups of the pan(s). Set pan in 425 degree F. oven to melt the butter, roughly 2 minutes.

As butter melts in the cups, combine in a food processor or blender: eggs, flour, and milk; Whirl until blended.

Cut cream cheese into cubes the size of a scant teaspoon.

Remove pan(s) from oven. Spoon about 2 Tablespoons Batter into each cup. Use all the batter. Bake 5 minutes to firm the bottoms. Remove from oven and quickly add to each muffin cup: 1 scant teaspoon cream cheese and 1 scant teaspoon jam. Put back in oven and bake until puffed and browned on edges, 10 minutes longer.

Remove and enjoy hot from the oven!


These are like the big German Pancakes that many people make, but in individual form. Great for a brunch. Enjoy!

Mr Breakfast would like to thank Sherbg for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 1 vote.

From Chasms Lady

Rating (out of 5):

Tasted good! Of course, it helped that I followed the directions about using 4 oz (8 tbsp-24 tsp) of cream cheese, instead of reading the instructions carefully, where it only calls for 2 oz (12 tsp). Next time I make it, though, I would definitely cook it less than 5 minutes to firm up the bottom, as the batter was then to firm for the cream cheese and jam to sink in at all.

Comment submitted: 3/10/2007 (#1783)

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