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.
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)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?
United States
ingredients don't match the recipe
over 13 years ago