Raspberry Cheesecake Muffins
Raspberry Cheesecake Muffins
Tender, sweet muffins are baked with fresh raspberries for a fresh, sweet taste, and topped with a creamy cheesecake mixture. The unique, simple flavors make for a sweet, light and delicious treat that can be a delicious snack or even a surprise dessert.
This recipe is posted frequently on the Internet. There seems to be some question about the amount of milk to use. Some recipes list 1 cup, others, 1/2 cup, and these are recipes with the exact same list of ingredients and baking instructions.
1 cup of fresh raspberries.
3 eggs.
1 cup of sugar
1 3oz pkt cream cheese.
6 tablespoons of butter.
1 cup milk (some recipes say 1/2 cup, which is similar to the recipe on the right)
1 1/2 teaspoon of vanilla.
2 1/2 teaspoon of baking powder.
2 cups of plain flour.
1/2 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 1/4 cup of sugar, 1 egg and 1/2 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 3/4 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.
Makes 12 muffins
Raspberry Cheesecake Muffins
from https://www.lavenderandlovage.com/
This recipe is from the 41st edition of the Be-Ro Home Baking recipe book (more like a pamphlet), published in 2009. They first started publishing recipes in 1923.
The woman who runs this website says, "The muffins in question that I baked from the latest book, are what I would call Buns, or Cakes…….but NOT muffins! However, whatever you choose to call them, these were DIVINE and I WILL be baking them again!"
250g plain flour (2 cups)
2 teaspoons baking powder
110g soft light brown sugar (1/2 cup = 100g)
100ml sunflower oil (.42 cups)
125ml milk (0.528 cups)
2 eggs, beaten
175g fresh raspberries (and 12 for the tops of the muffins)
(~ 1 cup)
110g cream cheese (3.88 ounces)
Note
Delicious little buns (muffins) that have fresh raspberries and cream cheese in them, making them almost like a cheesecake cake! Great for school lunch boxes, afternoon tea or for cake stalls; these are on the table in just over half an hour making them an easy treat to bake when time is at a premium.
Step 1 Preheat oven to 180C Fan/200C conventional/Gas 6. Line a muffin tin with 12 paper cases or baking parchment.
Step 2 Put all of the ingredients, except the fresh raspberries and cream cheese into a large bowl and mix to amalgamate all the ingredients together, do not over mix. Add the fresh raspberries and gently fold through the muffin mixture.
Step 3 Pour or spoon the mixture into the paper cases and then push as [a] spoonful of the cream cheese into the middle of each muffin and then add a raspberry, pushing down slightly.
Step 4 Bake in the middle of the oven for 25 to 30 minutes until the muffins are well risen, firm and golden brown. Remove and allow to cool in the tin for a minute before taking them out and placing on a wire rack to cool completely.
Makes 12 muffins
