Friday, March 30, 2012

Raspberry Cream Cheese Muffins

These were very good and tasty. I made them to take to my Ladies Bible Study and everyone who had one liked them.

Raspberry Cream Cheese Muffins
Taste of home

1 {3oz.} package cream cheese, softened
1/4 c. powdered sugar
2 1/2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1 egg
1 1/4 c. milk
1/2 c. brown sugar
1/3 c. butter, melted
1 tsp. lemon peel
1/4 tsp. almond extract
1/4 c. raspberry jam

In a small bowl, beat the cream cheese and powdered sugar and set aside. In a large bowl, combine the flour, baking powder, and salt. In a small bowl, whisk the egg, milk, brown sugar, lemon peel and extract together. Pour wet into dry and mix just until moistened.

Spoon half of the batter into greased muffin tins. Top with 1 tsp. cream cheese mixture and 1 tsp. jam. Top with the rest of the batter and bake at 350 for 18-20 minutes until done.

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