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Raspberry- cream cheese muffins
Nb persons: 0
Yield: 18 muffins
Preparation time:
Total time:
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| Active time 15 minutes Total 40 minutes Ingredients: | |
| 2 cups | all purpose flour |
| 1/2 cup | packed brown sugar |
| 2 tsp. | baking powder |
| 3/4tsp | ground cinnamon |
| 1: | |
| 4 tsp | baking soda |
| 1/4 tsp | salt |
| 1/2 of an 8 ounce container cream cheese with strawberries | |
| 2 | beaten eggs |
| 3/4 cup | milk |
| 1/4 cup | butter or margarine, melted1/2 tsp vanilla |
| 1 cup | fresh or frozen raspberries |
| Powdered sugar, ( optional) | |
Directions:
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 until moistened. ( the batter will be lumpy)
Fold in fresh or frozen raspberries. Spook onto the prepared muffin cups, filling each 2/3 full. Bake in oven preheated to 400 degrees for about 20 minutes, or until golden brown. Remove from pans; cool slightly on racks. If desired, sprinkle lightly with powdered sugar.
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