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Raspberry Cream Cheese Coffee Cake Muffins

 
103

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

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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

United States

ingredients don't match the recipe

over 13 years ago

Nutrition Facts

Serving Size 63g (2.2 oz)
Amount per Serving
Calories 17642% of calories 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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