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Raspberry cream cheese muffins

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Ingredients for 12 servings:

  • 125 g raspberries, frozen or fresh
  • 250 g flour (wheat flour)
  • 2 tsp baking powder
  • 125 g sugar
  • 1 pinch of salt
  • 2 m.-sized eggs
  • 125 g margarine (semi-skimmed)
  • 125 g milk, 1.5% fat
  • 150 g cream cheese, 0.2%

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Suitable for WW, 3 P. per muffin

Sort the raspberries, thaw the frozen berries, and drain well. Mix the flour with the baking powder and sift into a bowl. Quickly add all the other ingredients (except the berries, of course!) and mix into a smooth batter. Then carefully fold in the raspberries! Pour the batter into a muffin tin lined with paper baking cups and bake at a preheated oven temperature of 180°C (fan oven) for about 25 minutes! These muffins taste even better the next day!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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