Another weekend has come and gone. And what has it left in it’s place?

Monday.

Who the hell likes Mondays anyway? Certainly not I. But there must be some sort of invisible energy helping me out today because I’m feeling particularily hopeful. I’m thinking this crap funk I was in, is saying good-bye and shedding itself like a snakeskin.

Could be that I have something to work for this coming weekend (stay tuned for more details). After all, there nothing like a hard deadline and a little nervous energy to motivate one’s self. Could be a beckoning adventure to the Middle East; I could really use a change in scenery. Could be an extra tasty Monday morning breakfast treat. Maybe it’s just the simple task of starting my week off with a fast morning run while the sun shines down happily on me.

Whatever it is…I’ll take it and if this attitude of optimism sticks I might just turn into a lover of Monday mornings.

Either way, the aroma of freshly baked Raspberry & Cream Cheese Breakfast Buns can’t help but make me smile. Any morning of the week.

Raspberry & Cream Cheese Breakfast Buns

Source: The Complete Magnolia Bakery Cookbook

• 1 1/4 C flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 8oz. package light cream cheese, at room temperature
• 1/4 C unsalted butter
• 1/4 C unsweetened applesauce
• 1 C sugar
• 2 large eggs, at room temperature
• 1/4 C milk
• 1/2 tsp vanilla extract
• 1/2 C raspberry preserves

• Preheat oven to 350 degrees.
• Lightly grease or line a muffin tin.
• Combine flour, baking powder, baking soda, and salt.
• Beat butter, applesauce, sugar and cream cheese until well combined. At least three minutes. Add eggs one at a time and beat well after each. Beat in vanilla.
• Add the dry ingredients to the cream cheese mixture in two additions alternating with the milk. Mix until just combined.
• Fill muffin cups with batter about 3/4 full. Drop several small spoons of jam/preserves on top of each bun. Swirl with a knife to make a decorative pattern.
• Bake for 25-30 minutes or until done.
• Allow to cool then dust with confectioners’ sugar

Notes:

• These tasted really good with blueberry preserves as well however, they did not look as pretty. The batter turns a grey/blue around the jam. I picked up some great preserves at my local farmer’s market but feel free to use whatever you like.
• The recipe made 15 buns (more like muffins) in jumbo liners.
• Each bun has about 260 calories, 8 g fat, and 42 g of carbs.
• While these are a great kick off to a Monday morning, wouldn’t they be equally as great on a lazy Saturday morning eaten in bed?