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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.













Trans-fat Free, Low Sodium


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
1 cup milk
¼ cup vegetable oil


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

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United States

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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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