Thursday, May 29, 2008

May 29: Raspberry-Cream Cheese Muffins

Blahhh, that's enough of that. My mother was here for a week and now she's gone. I am a little surprised at how uncomfortable I am with people in my personal space, and I live in a 700-square-foot condo. All of my space is personal.

I like a good muffin from time to time--chocolate chip, blueberry, cherry pecan, lemon poppyseed. Have you seen those new "muffin top" pans? They just make the muffin "tops" which are of course arguably the best part of the muffin anyway.

This thing sounds irresistable. I get about eleven email newsletters about food and cooking and that sort of thing, and this came in one of those. It sounds like dessert, not anything I'd eat for breakfast, but muffins are really too sticky-sweet for breakfast for me anyway. This thing sounds like cheesecake made portable. I'm all over it.

Raspberry-Cream Cheese Muffins

2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 of an 8-ounce container cream cheese with strawberries
2 beaten eggs
3/4 cup milk
1/4 cup butter or margarine, melted
1/2 teaspoon vanilla
1 cup fresh or frozen raspberries
Powdered sugar (optional)

Lightly grease eighteen 2 1/2-inch muffin cups or line with paper baking cups; set aside. In a medium mixing bowl stir together flour, brown sugar, baking powder, cinnamon, baking soda, and salt. Using a pastry blender, cut in cream cheese till the mixture resembles crumbs about the size of a pea. In a small mixing bowl combine eggs, milk, melted butter or margarine, and vanilla. Add all at once to flour mixture. Stir just till moistened. (The batter will be lumpy.)
Fold in fresh or frozen raspberries. Spoon into the prepared muffin cups, filling each two-thirds full. Bake in a preheated 400° oven about 20 minutes, or till golden brown. Remove from pans; cool slightly on racks. If desired, sprinkle lightly with powdered sugar.


Neen said...

I totally understand about the personal space. Our apartment is about the size of yours and my parents came to stay for a week...and I thought I would kill them after three days. Not that they weren't charming, but it was just too much, all the time.

BTW, I've given you a blog award! Come by my blog to check it out...

Kimberly said...

This recipe sounds wonderful, although I'm never sure about the finer points of "cutting in," especially when a pastry blender is not a luxury I have. I too love a good muffin. And get your Email fixed woman!

Molly said...

A pastry blender costs about three dollars. Not a huge indulgence. But, as I am a cook in a condo, I am space-challenged and don't really have room for tools that only do one thing, I don't own a pastry blender either. Use two dinner knives, and use them to "cut" the pastry together, moving them in opposite directions through the mixing bowl.