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Raspberry Cream Cheese Muffins By Gwen

Source: Gwen Burghart

1/2 Cup Butter
1 1/2 cups Sugar
8 oz. Cream Cheese
2 beaten eggs
2 Cups Flour
1/4 tsp. baking soda
1 tsp. baking powder
1/3 cup milk
1 tsp vanilla
2 cups raspberries
  1. Cream together butter, cream cheese, sugar
  2. Add eggs.
  3. Add milk and vanilla.
  4. Mix dry ingredients together and add.
  5. Fold in berries.
  6. After pouring into muffin tin/cups, sprinkle tops with sugar
  7. Bake at 350 degrees for 25 - 30 minutes.

Note from Gwen: I usually use one bag of frozen raspberries - I actually prefer the frozen to fresh because you can mix them in a bit more and they don't break up quite so fast. If I double the recipe, I still only use one bag of raspberries and they are still fine.

Also, one can use other similar fruits.

Note: the sugar on the tops helps to offset the tartness of the muffin, as well as provide a nice look and "crust" effect.

size: 924 bytes    file modified: 2019.4.2