Recipe: Raspberry Cheesecake Muffins (from Totally Muffins)

RASPBERRY CHEESECAKE MUFFINS

"A pretty addition to the morning bread basket."

1 (3 ounce) package cream cheese, room temperature
3 eggs, divided use
1 cup sugar, divided use
1 1/2 teaspoon vanilla, divided use
1 cup milk
6 tablespoons butter
2 cups all-purpose flour
2 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup raspberries, fresh or frozen, (unthawed)

Preheat oven to 400 degrees F. Grease muffin tins or line with paper cups.

In small bowl, beat cream cheese with 1 egg, 1/4 cup sugar, and 1/2 teaspoon vanilla until smooth. Set aside.

In saucepan, combine milk, butter, and remaining 1 teaspoon vanilla. Stir over medium heat until butter melts. Cool until warm to touch, then beat in remaining 2 eggs.

In large bowl, combine flour, baking powder, salt, and remaining 3/4 cup sugar. Add milk mixture and stir just to blend. Fold in raspberries.

Divide batter equally among muffin cups. Spoon about 2 teaspoons cream cheese mixture on top of each muffin. Pull knife through each top to swirl slightly.

Bake about 20 minutes or until tops spring back when lightly touched.

Makes 12 muffins
Source: Totally Muffins by Helene Siegel and Karen Gillingham