Raspberry And Cream Cheese Muffin

I really love muffins, especially with berries.
I just made up this recipe yesterday and the recipe seems succeeded so far.
Tangy, sweet raspberry tastes the best with creamy cream cheese in fluffy and moist dough.
Great for breakfast, for morning / afternoon tea.

ingredients (6 small muffins /  twice the amount if you want 12 SMALL or 6 BIG muffins)

190g Plain Flour
90g White Sugar
A pinch of Salt
2 tbsp Baking Powder
1/2 cup Milk
1/4 cup Yogurt
60g Unsalted Butter (Melted)
1 Egg (size 7)
4 drops of Vanilla Essence
1/2 cup Fresh or Frozen Raspberry
2 tbsp Raspberry Preserve or Jam
70g Cream Cheese (cut into dice)

1, Preheat the oven to 180 degree and Place paper muffin cups into the tin.  (texas muffin tin if you make 6 big one).

2, Shift Flour and Baking Powder together in the bowl and then mix Sugar and Salt.

3, In a jag, mix Milk, Yogurt, melted Butter, Egg, Vanilla Essence well.

4, Make a well in the centre of (2) and pour the (3) into the well. Fold the mixture gently using spatula, just be careful not to be over-mixed.

5, Divide the mixture into each muffin cups.
First fill about 1/3 level of cup with mixture, place 1/6 (or 1/12 if you makes 12 muffins) of Raspberry and diced Cream Cheese, also Raspberry Preserve or Jam inside then cover them with the mixture.
Don't over fill the muffin cup, fill about 3/4 level of cup with mixture.

6, Bake about 20 ~ 25 mins, or until its baked. (stick skewer in the middle of the muffin and if it comes out clean means its baked) And then cool them on the cake cooler.

This entry was posted on 2013年5月24日金曜日 and is filed under ,. You can follow any responses to this entry through the RSS 2.0. You can leave a response.

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