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Monday, October 29, 2012

Secret Recipe Club: Raspberry Cheesecake Muffins

We had an extra blog this month and since I had such an easy time picking out and making my actually assigned blog's in like 2 days time, leaving me with pretty much the full time of picking out and making a recipe, I took on our extra: Karen from Lavender & Lovage.

When I joined SRC, Karen's blog was my first assigned blog. So it's kind of a little nostalgic that I would make something from her blog again for my 1 year SRC anniversary :)

I immediately went with her raspberry cheesecake muffins. I've made cheesecake muffins before and they were great, but I loved how these ones you just put a dollop of cream cheese right in there. It was very easy and efficient - instead of cubed up 8 oz. of cream cheese.

(Print)
What you need:
  • 1 heaping cup flour
  • 2 tsp. baking powder
  • 1/2 cup brown sugar
  • Scant 1/2 cup vegetable oil
  • 1/2 heaping cup milk
  • 2 eggs, beaten
  • 3/4 cup raspberries
  • 4 oz. cream cheese, softened
Directions:
  1. Combine flour, baking powder, brown sugar, oil, milk, and eggs.
  2. Add berries and stir.
  3. Scoop into muffin tins - greased or lined with paper cups.
  4. Add a spoonful of cream cheese in the middle and add a raspberry on top, if desired.
  5. Bake at 350* for 20 to 25 minutes.
Recipe from Lavender & Lovage

{Click here to see what blog hops I participate in}

A peek at my past SRC recipes: Brisket & Veggies, Banana Custard Cream Pie, Chicken Egg Rolls, Hamantaschen, Lemon Fettuccine, Crispy Buttermilk Baked Chicken, Coffee Toffee, Spicy Jack Bacon Jalapeno Cheeseburgers, Grilled Chicken & Pasta with Basil-Cream Sauce, Thai Banana Pudding, Brazilian Pao de Queijo, and Sweet 'N Spicy Hawaiian Pizza.

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