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Raspberry cheesecake muffins

6 large muffins

  • 175 g cream cheese
  • 250 g (315 ml) sugar
  • 3 eggs
  • 5 ml vanilla essence
  • 80 g (90 ml) butter
  • 125 ml milk
  • 15 ml baking powder
  • 280 g (500 ml) cake flour
  • pinch of salt
  • 125 g raspberries, frozen or fresh

Preheat oven to 200 °C. Butter muffin tins or line them with baking paper. Cream the cream cheese, a quarter of the sugar, 1 egg and half the vanilla essence until smooth. Keep to one side. Melt butter, milk and rest of essence together in a pan. Allow to cool and beat in the 2 remaining eggs. Sift baking powder, flour and salt together. Add rest of the sugar to the flour mixture. Add butter and milk mixture and mix well. Fold in the raspberries, keeping a few aside to put on top of muffins. Split the mixture between muffin tins. They should be three quarters full. Spoon cream cheese mixture on top of each. Put raspberries on top, pushing them in a bit. Bake for 20 – 25 minutes until done. Take out of oven and allow to cool.