Sunday, January 13, 2013

Raspberry and Cream Cheese Muffins

Yesterday I had a full day of baking planned and it was so very good to get back into my kitchen - don't get me wrong, the break over the Christmas has been lovely, but yesterday while I was getting my bake on, music up, dancing feet on, I was definitely in my happy place. One of the goodies I baked yesterday was these Raspberry and Cream Cheese Muffins. They smell delicious and Mr B tells me they taste awesome as well! 

Raspberry and Cream Cheese Muffins

You will need:
2 cups plain flour
2 tspns baking powder
1/2 cup firmly packed brown sugar
100ml sunflower oil
125ml milk
2 eggs, lightly beaten
180g fresh or frozen raspberries
110g cream cheese

Pre-heat oven to 180C and line a muffin tin with 12 paper cases.

Place all ingredients, except the raspberries and cream cheese, into a large bowl and mix to combine.

Add the raspberries and just fold through the mixture gently.

Spoon the mixture into the prepared cases, filling them about 2/3 full. Place a small spoonful of cream cheese into the centre of each muffin. Now the cream cheese I had was straight from the fridge and fairly solid, so I used a melon baller to get equal sized portions.

Bake for 25-30 mins or until the muffins are golden and bounce back when touched. Allow to cool in the tin before removing to a wire rack to cool.


And have a look at these little ginger-dead men I made for Mr B's lunches using some cookie cutters Mum and Dad brought me for Christmas. I admit I did squeal and dance around clapping my hands when they came out of the oven - they are just so cute!!

Mrs B xx

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