Raspberry Cheesecake Muffins recipe
| Serves | 12 |
| Prep time | 5 minutes |
| Cook time | 30 minutes |
| Total time | 35 minutes |
| Meal type | Breakfast, Dessert, Snack |
| Allergy list | Egg, Milk, Wheat |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold |
| Occasion | Birthday Party, Casual Party |
| Description | 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. |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 8.8oz plain flour
- 2 teaspoons baking powder
- 3.9oz soft light brown sugar
- 3fl oz sunflower oil
- 4fl oz milk
- 2 eggs (beaten)
- 6.1oz fresh raspberries (and 12 for the tops of the muffins)
- 3.9oz cream cheese
Directions
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 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.
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