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      RECIPE TITLE "Raspberry-Cream Cheese Muffins Recipe"
    Source: Cooking at a Glance - Breads & Muffins,
    Courtesy of: Cooking.com

    yields Makes 18 muffins time--- difficultyeasy

    These muffins will be the first things to disappear from your brunch table! Fresh or frozen raspberries add a sweet tang that blends flawlessly with the rich cream-cheese flavor.

      RECIPE INGREDIENTS

    2 cups all-purpose flour
    1/2 cup packed brown sugar
    2 teaspoons baking powder
    3/4 teaspoon ground cinnamon
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    1/2 of an 8-ounce container cream cheese with strawberries
    2 beaten eggs
    3/4 cup milk
    1/4 cup butter or margarine, melted
    1/2 teaspoon vanilla
    1 cup fresh or frozen raspberries
    Powdered sugar (optional)

    Another 250 Best Muffin Another 250 Best Muffin
    Start your day with Blueberry Breakfast Gems or have a wonderfully satisfying meal on the run with a Meal in a Minute Muffin. Recipes created for the microwave like Refrigerator Micro-Bran Muffins and the Specially for Kids chapter is designed for and with children in mind. Not only can kids make these recipes themselves with a little help from Mom or Dad, but each recipe is sure to appeal. Perfect for busy households, the Mix-A-Mix chapter enables you to prepare batter in advance which can be refrigerated and then popped into the oven at a later time. Chocolate Lover's Delight and Fudgey Nut Muffins will certainly satisfy the craving for something sumptuous. Also includes recipes for buffins, cuffins and puffins (a little bit cupcake, a little bit muffin and a whole lot delicious!).

      RECIPE METHOD

    Lightly grease eighteen 2 1/2-inch muffin cups or line with paper baking cups; set aside. In a medium mixing bowl stir together flour, brown sugar, baking powder, cinnamon, baking soda, and salt. Using a pastry blender, cut in cream cheese till the mixture resembles crumbs about the size of a pea. In a small mixing bowl combine eggs, milk, melted butter or margarine, and vanilla. Add all at once to flour mixture. Stir just till moistened. (The batter will be lumpy.)

    Fold in fresh or frozen raspberries. Spoon into the prepared muffin cups, filling each two-thirds full. Bake in a preheated 400° oven about 20 minutes, or till golden brown. Remove from pans; cool slightly on racks. If desired, sprinkle lightly with powdered sugar.

    Recipe reprinted by permission of Weldon Owen. All rights reserved.

     

      Nutrition Facts
    Makes 18 muffins
    Facts per Serving
    Calories: 128 Fat: 5g Carbohydrates: 18g
    Cholesterol: 35mg Sodium: 109mg Protein: 3g
    Fiber: 1g % Cal. from Fat: 35% % Cal. from Carbs: 56%


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