April 11, 2010

Raspberry Cheesecake Muffins

1 cup of fresh raspberries.
3 eggs.
1 cup of sugar
1 3oz pkt cream cheese.
6 tablespoons of butter.
1 ½ teaspoon of vanilla.
2 ½ teaspoon of baking powder.
2 cups of plain flour.
½ teaspoon of salt.


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.
found on muffinrecipes.net

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