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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

# Cream together butter, cream cheese, sugar

# Add eggs.

# Add milk and vanilla.

# Mix dry ingredients together and add.

# Fold in berries.

# After pouring into muffin tin/cups, sprinkle tops with sugar

# 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