RSP: Raspberry Trifle Muffins
Source of Recipe
"750 Best Muffin Recipes", by Camilla V. Saulsbury
FILLING:
3 ounces cream cheese -- softened
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
MUFFINS:
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup granulated sugar
2 eggs
3/4 cup milk
1/2 cup unsalted butter -- melted
2 tablespoons cream sherry
1 1/2 cups raspberries -- divided
1/4 cup seedless raspberry jam
Preheat oven to 400 degrees F. Line a 12-cup muffin pan with paper liners.
FOR FILLING: In a small bowl, mix cream cheese, confectioners' (icing) sugar and vanilla until smooth.
FOR MUFFINS: In a large bowl, whisk together flour, baking powder and salt. In a medium bowl, whisk together sugar, eggs, milk, butter, and sherry until well blended.
Add the egg mixture to the flour mixture and stir until just blended. Gently stir in 3/4 cup of the raspberries.
Divide half the batter equally among prepared muffin cups. Spoon 1 teaspoon jam and 2 teaspoons filling into the center of each cup. Top with the remaining batter. Gently press the remaining berries into batter.
Bake in a preheated oven for 19 to 23 minutes or until tops are golden and firm to the touch. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.
Makes 12 muffins
Source: "750 Best Muffin Recipes", by Camilla V. Saulsbury
Categories: England, Muffins
Recipe typed for you by Judi Mae Phelps.
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