Raspberry Muffins With Cream Cheese Filling

My sister was on holiday recently in Adelaide and told me about these beautiful muffins she had in a cafe there…raspberry with cream cheese in the middle.  “They were beautiful” she exclaimed when recounting highlights of her holiday.
I’m a cream cheese lover, (especially spread on bagels with jam).. so after some research on the internet came up with this version of the recipe.
The basic muffin mix is from Stephanie Alexander’s Book The Cook’s Companion.
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Raspberry Muffins With Cream Cheese Filling

Muffin Mixture
220g self raising flour, 1/2 cup castor sugar, 3/4 cup milk or buttermilk, 1 egg, 1/2 cup vegetable oil, 3/4 cup fresh or frozen raspberries.
Cream Cheese Filling
Approx 3-4 tablespoons cream cheese, 1/2 tsp lemon zest grated with a microplane or fine grater,
castor sugar to taste (until the cream cheese is sweet enough to your liking), approx 1 tablespoon of raspberries crushed.
Preheat oven to 180 degrees and place patty pans in muffin tin.
Mix sifted flour and castor sugar.  Combine milk, egg and oil in a separate bowl and whisk lightly. Make a well in the centre of dry ingredients, pour in liquid and raspberries and mix lightly.
In a small bowl place softened cream cheese, lemon zest, crushed raspberries, castor sugar and mix together.
Spoon batter into patty pans until two thirds full, place a teaspoon of cream cheese mixture on top then top with another tablespoon of mixture.
I wanted to make big muffins so filled the mixture up to the top of the muffin patty pan and got eight muffins.  I also used frozen raspberries.
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Catherine x

8 Comments

  1. Charisse

    Ooh! I know the place, its called Twisted Treats on Brighton Road, I ADORE these muffins, the lady that runs the place used to sell them at a farmers market in northern Adelaide as well, but has since stopped. :(
    I will be making these tonight! I have been hunting for a decent recipe for so long. :)

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