Ingredients
-
-
1
-
1
-
1/4
-
1/2
-
-
1
-
6
-
1
-
2
-
-
-
-
-
Directions
Raspberry Cheesecake Muffins,Have not made this recipe, but it sounds awesome. Fresh raspberries are folded into the batter and a cream cheese mixture is placed on top of the muffins and lightly swirled through before baking. Recipe found on the internet.,I have now been using this recipe for several years after finding it on this website. Whatever occasion I bake it for, I always have people raving about these muffins – my now grown children still ask for them. The topping is particularly good. It is important to follow the recipe precisely for this one.,This recipe should be called Raspberry Muffins. The “cheesecake” part is virtually non existent. Cannot taste any hint of cheese….3 oz of cream cheese for a dozen muffins is hardly anything.
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Steps
|
1
Done
|
Preheat Oven to 400 and Grease Muffin Tins or Line With Paper Cups. |
|
2
Done
|
in a Small Bowl, Beat All Topping Ingredients Together Until Smooth and Set Aside. |
|
3
Done
|
in a Saucepan, Combine Milk, Butter and Vanilla and Stir Over Medium Heat Until Butter Melts. |
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4
Done
|
Cool to Lukewarm, Then Beat in the Eggs. |
|
5
Done
|
in a Large Bowl, Combine the Flour, Baking Powder, Salt and Sugar. |
|
6
Done
|
Add Milk Mixture and Stir Just to Blend. |
|
7
Done
|
Gently Fold in Raspberries. |
|
8
Done
|
Divide the Batter Among 12 Muffin Cups and Place 2 Teaspoons of Cream Cheese Mixture on Top of Each Muffin. |
|
9
Done
|
Pull Knife Through Each Top to Swirl Lightly. |
|
10
Done
|
Bake For 20 Minutes or Until Top Springs Back When Touched Lightly. |
