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Raspberry Cream Cheese Coffee Cake Muffins

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Raspberry Cream Cheese Coffee Cake Muffins

These moist raspberry cream cheese coffee cake muffins are delicious with a cup of coffee or tea, have them for breakfast, snack or a tasty dessert.

 

Yield

12 servings

Prep

15 min

Cook

20 min

Ready

45 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 cups raspberries, frozen
or blueberries
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2 cups all-purpose flour
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¼ cup bran
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¼ cup sugar
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3 teaspoons baking powder
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¼ teaspoon salt
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1 large eggs
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3 ounces cream cheese
softened
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1 cup milk
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¼ cup vegetable oil
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Ingredients

Amount Measure Ingredient Features
473 ml raspberries, frozen
or blueberries
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473 ml all-purpose flour
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59 ml bran
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59 ml sugar
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15 ml baking powder
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1.3 ml salt
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1 large eggs
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86.7 ml/g cream cheese
softened
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237 ml milk
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59 ml vegetable oil
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Directions

Preheat oven to 400℉ (200℃).

Partially thaw frozen raspberries. Do not completely thaw.

In a medium mix bowl, stir together flour, bran, sugar, baking powder, and salt.

Make a well in the center.

In a small mixing bowl combine egg, cream cheese, milk and oil; add all at once to flour mixture.

Stir just until moistened.

Fold in berries. Grease bottoms of muffin cups or line with paper bake cups.

Bake in a 400℉ (200℃). oven about 20 minutes or until done.

Remove from pan. Cool slightly on wire racks.



* not incl. in nutrient facts Arrow up button

Comments


anonymous United States

ingredients don't match the recipe

 

 

Nutrition Facts

Serving Size 63g (2.2 oz)
Amount per Serving
Calories 17642% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 86mg 4%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 4%
Sugars g
Protein 8g
Vitamin A 3% Vitamin C 0%
Calcium 6% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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