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 servingsPrep
15 minCook
20 minReady
45 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
raspberries, frozen
or blueberries |
*
|
| 473 | ml |
all-purpose flour
|
|
| 59 | ml |
bran
|
|
| 59 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 1 | large |
eggs
|
|
| 86.7 | ml/g |
cream cheese
softened |
|
| 237 | ml |
milk
|
|
| 59 | ml |
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.
