Raspberry Cheesecake Muffins

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Raspberry Cheesecake Muffins

 

1 cup of fresh raspberries.

3 eggs.

1 cup of sugar

1 3 oz pkt cream cheese.

6 tablespoons of butter.

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.

 

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