Ingredients
Muffins
- 140 gram cream cheese, softened
- 50 gram Butter, softened
- 310 gram white sugar
- 1.5 teaspoon vanilla essense
- 1 large egg
- 2 egg whites
- 260 gram Self Raising Flour
- 200 gram Milk
- 150 gram raspberries, fresh or frozen
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Preheat oven to 180*C
2. Pre-measure the flour and milk and set aside.
3. Put cream cheese and butter in TM bowl. Mix 5 seconds/speed 5.
4. Add sugar to TM bowl. Mix 20 seconds/speed 4.
5. Add vanilla, egg whites and egg to TM bowl. Mix 10 seconds/speed 3.
6. With the mixer slowly on speed 1, slowly add the flour and milk through the hole in the top of the bowl. Alternate between milk and flour.
7. Add the raspberries to the bowl. Mix 10 seconds/speed 1-2 or until gently combined.
8. Spoon batter evenly into muffin tins. Bake for 25 minutes or until a wooden pick inserted into the middle comes out clean.
9. Remove from pan, cool on wire rack.
Tip
-Set butter and cream cheese out so they are soft. If you dont have time to set them out, you can pop in the microwave for a few seconds to warm them up. Make sure you take them out of the wrapper to put before you put into microwave
-You can use fresh or frozen raspberries
-If the batter looks a bit dry you can add a dash more milk
-If you decide to make mini muffins rather than full sized they tend to be a bit dry, the full sized muffins were much nicer
-You could add some chopped walnuts as well when you add the raspberries if you wanted
-You can dust them with some icing sugar prior to serving to make them look pretty
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Great recipe! I reduced the sugar to 250g and it was just perfect. Thanks for the recipe 😊
Very nice. To make them low gi & low carb I substituted Splenda for sugar & wholemeal SR flour & unprocessed bran for the SR flour.
Delicious and moist. Loved by the whole family.
YUM! So easy. The batter made just over a dozen muffin sized portions.
Very light and fluffy. I think this will be a lunch box favourite.
I used thawed out packet raspberries.
I just threw all the ingredients in to thermie, aside from the raspberries, and mixed it up. I put the raspberries in at the end and mixed on speed 4 on reverse. They are absolutely divine, I love your recipe, thank you
An absolute cracker! I only added 250g of sugar and it was plenty sweet enough. I also ended up using my spatula to stir in the alternating milk/flour to avoid over mixing. I totally recommend this recipe to anyone!!
Great recipe, thanks for sharing
Delicious treat for the kids, reduced the sugar slightly and still good. Have used other berries in place of raspberries which work just as well
Soooo yummy
These were soooo yummy !
The recipe made 24 muffins plus 6 mini muffins!