Description
Kathy avoids dairy as a general rule, but she is a tentative taster when we are trying a new recipe. "Boy...chew, chew...these are worth eating dairy for!" she exclaimed between her third and fourth bites. That is really saying something and she will pay for those extra bites. Although I am not advocating you change your diet just for these muffins, they are pretty darn delicious.
Ingredients
Summary
| Yield | |
|---|---|
| Source | Nick F. - Denver |
| Prep time | 5 minutes |
| Cooking time | 25 minutes |
| Total time | 30 minutes |
Instructions
Preheat oven to 350 degrees.
Prepare pans.
Put dry mix in a large mixing bowl.
Separately, mix together the oil, eggs, vanilla and milk. Divide the cream cheese into 5 oz and 3 oz.
Whisk 5 oz of the soft cream cheese into the wet mixture. It will remain a bit lumpy and not really incorporate. This is a good thing since it will result in lumps of cream cheese in the final muffin.
Add to dry ingredients and stir to mix well.
Gently fold in raspberries.
Fill pans about 3/4 full and place a small dollop of cream cheese on top.
Bake 20-25 minutes or until springy to the touch.
Notes
Add 1 T. orange or lemon zest for even more flavor.
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