raspberry cheese muffins

January 13, 2007 at 12:31 am | Posted in Muffins | Leave a comment

muffins are incredibly easy to make. i don’t have to bring out the huge kenwood major, i don’t have to wash up electric beaters and i don’t even have to weigh out butter most of the time. i like one-bowl cakes because of the minimal hassle. these muffins are quite unique because they have a filling. it’s not too sweet either, because the cream cheese and raspberry jam adds a sourish tang to the muffin.


adapted from fabulous fast cakes, periplus mini cookbooks.

2 eggs
1/4 cup oil
2 tbsp raspberry jam (or any jam that you like)
1/4 cup sour cream or plain yoghurt
1/2 cup caster sugar
1 3/4 cups self-raising flour
100g cream cheese (or if you’re lazy like me, just cut into small rectangles)
1/4 – 1/2 cup raspberry jam, extra

1. preheat oven to 170 degrees celsius. line muffin tin with 8-10 paper cases.

2. place eggs, oil, jam, sour cream/yoghurt and sugar in a large mixing bowl. using a wooden spoon, beat mixture until well combined. add flour and stir until just combined; do not overbeat.

3. place 2-3 tbsps of mixture into each case. put a small piece of cream cheese in centre of each muffin. top each piece with 1 tsp of jam.

4. divide remaining mixture evenly among muffins. bake for 30 minutes or until muffins are puffed and lightly golden. stand 5 minutes in tin before turning onto wire rack to cool. if desired, dust muffins lightly with sifted icing sugar before serving.



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