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.
Ingredients
2 | cups |
raspberries, frozen
or blueberries |
* |
2 | cups |
all-purpose flour
|
|
¼ | cup |
bran
|
|
¼ | cup |
sugar
|
|
3 | teaspoons |
baking powder
|
|
¼ | teaspoon |
salt
|
|
1 | large |
eggs
|
|
3 | ounces |
cream cheese
softened |
|
1 | cup |
milk
|
|
¼ | cup |
vegetable oil
|
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.
Nutrition Facts
Serving Size 63g (2.2 oz)
United States
ingredients don't match the recipe
over 13 years ago