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Raspberry-Cream Cheese Muffins Recipe
Source: Cooking at a Glance - Breads & Muffins
Makes 18 muffins
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These muffins will be the first things to disappear from your brunch table! Fresh or frozen raspberries add a sweet tang that blends flawlessly with the rich cream-cheese flavor.
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Helpful Hints:
Biscuits, Making
Muffins, Making
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| RECIPE METHOD
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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.)
| 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.
| Recipe reprinted by permission of Weldon Owen. All rights reserved.
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| Nutrition Facts |
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Makes 18 muffins
Facts per Serving
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| Calories: |
128 |
Fat, Total: |
5g |
Carbohydrates, Total: |
18g |
| Cholesterol: |
35mg |
Sodium: |
109mg |
Protein: |
3g |
| Fiber: |
1g |
% Cal. from Fat: |
35% |
% Cal. from Carbs: |
56% |
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