These were weighed, mixed, baked and on the tea table in just over half an hour! Freshly picked raspberries from the garden were added to the batter and the addition of the cream cheese was a brilliant idea that made the muffins moist and almost like cheesecake cakes. I made a pot of tea and we had one each – the rest I popped into the freezer for later.
Serves 12 Muffins
Prep time 5 minutes
Cook time 30 minutes
- 250g plain flour
- 2 teaspoons baking powder
- 110g soft light brown sugar
- 100ml sunflower oil
- 125ml milk
- 2 eggs beaten
- 175g fresh raspberries (and 12 for the tops of the muffins)
- 110g cream cheese
- Preheat oven to 180C Fan/200C conventional/Gas 6.
- Line a muffin tin with 12 paper cases or baking parchment.
- 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.
- 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.
- 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.
Recipe from Be-Ro Home Baking 41st Edition
Recipe courtesy of Karen Burns-Booth at www.lavenderandlovage.com