YIELD: 12 muffins
PREP TIME:
BAKE TIME: 20 - 25 minutes

Ingredients

TOPPING:
1/3 cup chopped pecans
1/3 cup brown sugar
1/3 cup ROGERS NO ADDITIVE  or   ALL PURPOSE FLOUR
1 tsp. cinnamon
2 tbsp. butter, melted

MUFFINS:
2 cups ROGERS NO ADDITIVE or ALL PURPOSE FLOUR
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
3/4 cup brown sugar
125 g cream cheese, softened
2 eggs
1/2 cup milk
1/2 cup butter, melted
1 tsp. vanilla
1 1/2 cups raspberries, fresh or frozen
1/2 cup chopped pecans

Directions

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Preheat oven to 400°F (205°C).

Stir together topping ingredients and set aside.

Combine 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 topping, then bake 20 – 25 minutes or until done.

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