Raspberry Cream Cheese Muffins
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 125 g raspberries, frozen or fresh
- 250 g flour, (wheat flour)
- 2 teaspoons baking soda
- 125 g suar
- 1 pinch (s) salt
- 2 medium egg (s)
- 125 g mararine (semi-fat)
- 125 g milk, 1.5% fat
- 150 g cream cheese, 0.2%
Print Recipe
Pin Recipe Instructions
- Sort raspberries, thaw frozen berries and drain well.
- Mix flour with baking powder, sift into a bowl. Simply add all other ingredients quickly! (Except for the berries, of course!) And work into a smooth dough.
- Then carefully fold in the raspberries!
- Now pour the dough into a muffin tray lined with paper liners and bake at a preheated oven temperature of 180 ° C (convection) for about 25 minutes!
- These muffins still taste very, very good a day later!
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