Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenBread - Muffins Raspberry Cream Cheese Muffins
Famous Authors (View All Authors)
Bread - Muffins Raspberry Cream Cheese Muffins Post by :paulanto Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2384

Click below to download : Bread - Muffins Raspberry Cream Cheese Muffins (Format : PDF)

Bread - Muffins Raspberry Cream Cheese Muffins

Source: Deer Mountain Bed & Breakfast Lead, South Dakota

Makes 15 muffins or 1 Bundt cake

2 1/4 cups all-purpose flour
1 cup sugar, divided
3/4 cup (1 1/2 sticks) butter
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup sour cream
2 eggs, divided
1 tsp. almond extract or 1 tsp. vanilla extract
8 oz. cream cheese, softened
1/2 cup raspberry preserves
1/2 cup sliced almonds

Preheat oven to 350 degrees.

In large bowl, combine flour and 3/4 cup sugar. Cut in butter until crumbly; reserve 1 cup of mixture.

To remaining crumb mixture add baking powder, soda, salt, sour cream, 1 egg and extract.

Spoon mixture into muffin cups.

Combine cream cheese, 1/4 cup sugar and remaining egg. Spoon cream cheese mixture over batter in pans.

Spoon preserves over cream cheese mixture. Add almonds to reserved crumb mixture and sprinkle over muffin tops.

Bake muffins 20 minutes.

For a Bundt cake, bake 50 to 60 minutes or until cake tester comes out clean.
If you like this book please share to your friends :

Bread - Raspberry Struesel Muffins Bread - Raspberry Struesel Muffins

Bread - Raspberry Struesel Muffins
1 3/4 cup flour, divided 2 teaspoons baking powder 1/2 cup sugar 1 large egg, lightly beaten 1/2 cup milk1/2 cup butter, melted 1 cup frozen unsweetened raspberries 2 Tablespoons butter or margarine, melted 1/4 cup chopped pecans 1/4 cup firmly packed brown sugar Combine 1 1/2 cups flour, baking powder and sugar in large bowl and make a well in the center of the mixture. Combine egg, milk and melted butter and add to dry ingredients, stirring just until moistened. Fold in raspberries. Spoon into greased muffin pans filling 2/3 full. Combine remaining 1/4 cup flour, 2 tablespoons butter, pecans

Bread - Muffins Raspberry Chocolate Chip Muffins Bread - Muffins Raspberry Chocolate Chip Muffins

Bread - Muffins Raspberry Chocolate Chip Muffins
Prairie Manor Bed & Breakfast 2 cups flour 2 teaspoons baking powder 1 heaping cup semisweet chocolate mini-morsels 1/4 pound (1 stick) softened butter 3/4 cup sugar 1 teaspoon vanilla extract 1 tablespoon finely grated orange zest 1/2 cup milk 2 cups fresh raspberries (may substitute unsweetened frozen) Preheat oven to 375.Sift flour with baking powder. Mix in mini-morsels. Set aside. With an electric mixer, beat softened butter with sugar until pale and fluffy. Add vanilla and orange zest. Mix in dry ingredients in two additions, alternating with milk. Fold in raspberries. Spoon into prepared muffin tin and bake for 25