03 September 2014

White Chocolate Raspberry Muffins with Cream Cheese

We had a pack of fresh raspberries in our fridge a few days ago, and seeing that no one else at home wanted to eat them because they were sour, I checked for recipes on the internet to cook them into something that was more to my family’s tastes. And I came across this recipe from Taste of Home that included two of my favorite ingredients: cream cheese and white chocolate! Yum!
don't they look Christmas-y? =)
It was a pretty easy recipe to follow and, once they had been cooled, were an instant hit with my daughters. Sophie managed to eat five mini-muffins in one sitting!

• 1 package (8 ounces) cream cheese, softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup fresh raspberries
• 1/2 cup white chips (I used chopped white chocolate)

Pre-heat oven to 375ºF.
Beat cream cheese and sugar in a bowl until smooth.
Add eggs and beat mixture.
Mix in vanilla and set aside.
In a smaller bowl, mix together the flour, baking powder and salt.
Add the dry ingredients to the cream cheese mixture and mix together.
Fold in raspberries and white chocolate.
Grease or line a muffin pan and fill with the batter.
Bake for 20 to 25 minutes for regular-sized muffins, or 10-12 minutes for mini-muffins, or until a toothpick comes out clean.


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