Raspberry Cream Cheese Muffins |
|
 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 18 |
|
Taken from Ingredients:
2 cups all-purpose flour |
1/2 cup packed brown sugar |
2 teaspoons baking powder |
3/4 teaspoon ground cinnamon |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
0.5 (8 ounce) container strawberry cream cheese |
2 beaten eggs |
3/4 cup milk |
1/4 cup butter or 1/4 cup margarine, melted |
1/2 teaspoon vanilla |
1 cup frozen raspberries |
Directions:
1. Lightly grease eighteen 2 1/2-inch muffin cups or line with paper baking cups; set aside. In a medium mixing bowl stir together flour, brown sugar, baking powder, cinnamon, baking soda, and salt. Using a pastry blender, cut in cream cheese till the mixture resembles crumbs about the size of a pea. In a small mixing bowl combine eggs, milk, melted butter or margarine, and vanilla. Add all at once to flour mixture. Stir just till moistened. (The batter will be lumpy.).
2. Fold in fresh or frozen raspberries. Spoon into the prepared muffin cups, filling each two-thirds full. Bake in a preheated 400° oven about 20 minutes, or till golden brown. Remove from pans; cool slightly on racks. If desired, sprinkle lightly with powdered sugar.
|
|