Raspberry Cheesecake Muffins

Serves	12 Muffins
Prep time	5 minutes
Cook time	30 minutes
Total time	35 minutes
Allergy	Egg, Milk, Wheat
Dietary	Vegetarian
Meal type	Bread, Breakfast, Dessert, Side Dish, Snack
Misc	Child Friendly, Freezable, Pre-preparable, Serve Cold
Occasion	Birthday Party, Casual Party, Christmas, Easter, Valentines day
From book	Be-Ro Home Baking 41st Edition

Delicious little buns (muffins) that have fresh raspberries and cream cheese in them, making them almost like a cheesecake cake! Great for school lunch boxes, afternoon tea or for cake stalls; these are on the table in just over half an hour making them an easy treat to bake when time is at a premium.

Ingredients

250g plain flour
2 teaspoons baking powder
110g soft light brown sugar
100ml sunflower oil
125ml milk
2 eggs, beaten
175g fresh raspberries (and 12 for the tops of the muffins)
110g cream cheese

Note

Directions

Step 1	Preheat oven to 180C Fan/200C conventional/Gas 6. Line a muffin tin with 12 paper cases or baking parchment.
Step 2	Put all of the ingredients, except the fresh raspberries and cream cheese into a large bowl and mix to amalgamate all the ingredients together, do not over mix. Add the fresh raspberries and gently fold through the muffin mixture.
Step 3	Pour or spoon the mixture into the paper cases and then push as spoonful of the cream cheese into the middle of each muffin and then add a raspberry, pushing down slightly.
Step 4	Bake in the middle of the oven for 25 to 30 minutes until the muffins are well risen, firm and golden brown. Remove and allow to cool in the tin for a minute before taking them out and placing on a wire rack to cool completely.