Raspberry Muffins

16 ingredients
10 steps

Ingredients

  • Muffins
  • 2 cups self raising flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup frozen raspberries, (thawed-optional)
  • 3/4 cup shredded coconut, toasted
  • 1/3 cup firmly packed brown sugar
  • 1 x 55g egg, lightly beaten
  • 1 cup milk
  • 60g butter, melted
  • Philly Cream Cheese Frosting
  • 30g butter, softened
  • 125g block PHILADELPHIA Cream Cheese, softened
  • 1/2 cup icing sugar, sifted
  • 2 teaspoons fresh lemon juice Safeway 4 ct For $5.00 thru 02/09

Directions

  1. 1
    Lightly grease 12 hole - 1/3 cup capacity muffin pan.
  2. 2
    Sift flour, baking powder, cinnamon and nutmeg into a mixing bowl.
  3. 3
    Stir in raspberries coconut and sugar then add egg, milk and butter.
  4. 4
    Mix until just combined (mixture will still be lumpy).
  5. 5
    Spoon mixture into prepared pan and bake at 190C for 25 - 30 minutes.
  6. 6
    Serve hot or cold, topped with Philly Cream Cheese Frosting.
  7. 7
    Method for Philly Cream Cheese Frosting: Beat butter for one minute or until light and creamy.
  8. 8
    Add Philly* and beat a further 3 minutes or until smooth.
  9. 9
    Add icing sugar and lemon juice and mix for 30 seconds or until well combined.
  10. 10
    NOTE: Do not over mix or frosting will become very runny in texture.

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