Raspberry Pecan Cream Cheese Muffins

. . . a bright flavour whether using fresh or frozen raspberries.

 

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ImperialIngredientMetric
1/3 cupchopped pecans75 mL
1/3 cupbrown sugar75 mL
1/3 cupROGERS NO ADDITIVE / ALL PURPOSE FLOUR75 mL
1 tsp.cinnamon5 mL
2 tbsp.butter or margarine, melted25 mL
2 cupsROGERS NO ADDITIVE / ALL PURPOSE FLOUR500 mL
2 tsp.baking powder10 mL
1/4 tsp.baking soda1 mL
1/4 tsp.salt1 mL
1/2 tsp.cinnamon2 mL
3/4 cupbrown sugar175 mL
125 gcream cheese, softenened125 g
2 eggs2
1/2 cupmilk125 mL
1/2 cupbutter or margarine, melted125 mL
1 tsp.vanilla5 mL
1 1/2 cupsraspberries, fresh or frozen375 mL
1/2 cupchopped pecans125 mL

 

Preheat oven to 400°F (200°C).

Stir together topping ingredients and set aside.

Combine ROGERS NO ADDITIVE/ALL PURPOSE 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.

Add to dry ingredients, stirring until just blended. Fold in raspberries and pecans. Spoon into prepared muffin cups. Sprinkle with streusel topping, then bake 20 - 25 minutes or until done.

 

YIELD: 12 muffins.

 

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