|Selling like hot ... muffins.|
We sell the muffins each weekend at our shop and they are easy to make. It takes a half awake Lana about 45 minutes to make from start to out of the oven and out the door.
They are moist muffins that don't need a drink to wash them down. They taste just fine as they are.
This is a very forgiving recipe.
Perfect for Lent.
Raspberry Cheesecake MuffinsMakes 12 large muffins (pictured) or 20 regular sized patty pan/cup cakes.
125g butter (1/2 cup), softened
250g cream cheese (1 cup)
1 1/2 cups (330g) sugar
1 tsp vanilla extract
2 cups (300g) self-raising flour, sifted
300g Raspberries (1 1/2 cups)
Preheat the oven to 180°C (350°F) and line 12 jumbo muffin pans with paper cases.
Place the butter, cream cheese and sugar in the bowl. Mix with beater until pale.
Add the eggs one at a time, beating after each addition until just combined.
Add the vanilla and fold in the flour and a pinch of salt.
Dust the fruit with a little extra flour then stir through the mixture.
Spoon into the muffin cases and bake for 25 minutes or until golden.
Remove from the oven and allow to cool.
They taste great just out of the oven and over the next few days are even better as the flavour spreads through them.
Options include -
Mixing chopped/sliced strawberries and raspberries.
Raspberries and white chocolate bits (except during Lent).