Bake Time
20-25 minYield
12 muffinsRating
/rating_on.png "1 Star")
/rating_half.png "3 Stars")
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Loading...| 2 cups ROGERS NO ADDITIVE or ALL PURPOSE FLOUR | |
| 2 tsp. baking powder | |
| 1/4 tsp. baking soda | |
| 1/4 tsp. salt | |
| 1/2 tsp. cinnamon | |
| 3/4 cup brown sugar | |
| 125 g cream cheese, softened | |
| 2 eggs | |
| 1/2 cup milk | |
| 1/2 cup butter, melted | |
| 1 tsp. vanilla | |
| 1 1/2 cups raspberries, fresh or frozen | |
| 1/2 cup chopped pecans |
A bright flavour whether using fresh or frozen raspberries.
| 1. | Preheat oven to 400°F (205°C). |
| 2. | Stir together topping ingredients and set aside. |
| 3. | Combine flour, baking powder, baking soda, salt, cinnamon and brown sugar. Using a pastry blender, cut in cream cheese. Lightly beat together the eggs, milk, melted butter and vanilla. |
| 4. | Add to dry ingredients, stirring until just blended. Fold in raspberries and pecans. Spoon into prepared muffin cups. Sprinkle with topping, then bake 20 – 25 minutes or until done. |
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