Raspberry Cheesecake Muffins |
|
 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 12 |
|
These are so yummy!!! Inside each muffin is a pocket of raspberry jam and cream cheese. Very moist. Ingredients:
4 ounces cream cheese, softened |
1/4 cup powdered sugar |
1/4 cup raspberry jam |
2 1/2 cups flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
1 egg |
1 1/4 cups milk |
1/2 cup brown sugar |
1/3 cup butter, melted |
1 teaspoon lemon, zest of |
1/2 teaspoon vanilla |
Directions:
1. Mix together the cream cheese and powdered sugar until smooth; set aside.
2. In a large bowl, combine muffin ingredients.
3. Do not overbeat.
4. Grease 12 muffin cups or use paper liners.
5. Spoon half the batter into muffin cups.
6. Then spoon 1 tablespoons cream cheese mixture and 1 teaspoons jam into each cup.
7. Spoon remaining batter on top.
8. Bake at 375 degrees for 20 minutes, or until lightly browned.
9. Cool in pan for 5 minutes, then remove muffins and cool on rack.
|
|