Raspberry Cheesecake Muffins
From smurfetta 16 years ago
- 20 minutes to make
- Serves 24
A great version of muffin and good for you. I have not tried this with other berries but, blackberries and similar should work well.
Ingredients
- 1 cup of fresh raspberries. shopping list
- 3 x eggs. shopping list
- 1 cup of sugar shopping list
- 1 3oz pkt cream cheese. shopping list
- 6 tablespoons of butter. shopping list
- 1 ½ teaspoon of vanilla. shopping list
- 2 ½ teaspoon of baking powder. shopping list
- 2 cups of plain flour. shopping list
- ½ teaspoon of salt. shopping list
How to make it
- Preheat oven to 400°F.
- Grease muffin tin or alternatively line each with paper cases.
- In a bowl, beat together the cream cheese with ¼ cup of sugar, 1 egg and ½ teaspoon of vanilla until completely smooth.
- Put to one side for later.
- In a saucepan, combine the butter, milk and remaining vanilla stir continually over a medium heat until the butter has melted.
- Cool the mixture until until warm to touch, then beat in the remaining 2 eggs, 1 at a time.
- In a large bowl, combine the baking powder, flour, salt, and remaining ¾ cup of sugar.
- Add butter and milk mixture to the flour and baing powder mixture and stir until blended.
- Add the raspberries and gently fold into the mixture.
- Divide the mixture equally amoung each muffin tin/paper case.
- Spoon approximately 2 teaspoons of cream cheese mixture on top of each of the muffins.
- Bake about for about 20 minutes or until the muffins are springy but firm.
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YOU GOT MY 5 SOUNDS GOOD THANKS
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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mmmm...delicious!
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