Raspberry and cream cheese muffins

Ingredients

• 250 g plain flour
• 2 tsp baking powder
• ½ tsp bicarb soda
• ¼ tsp salt
• 150 g caster sugar
• 125 g cream cheese (softened)
• 60 g unsalted butter (melted and cooled)
• 2 large eggs
• 1 tsp vanilla extract
• 180 ml milk
• 150 g fresh or frozen raspberries

Method

1. Preheat your oven to 180°C (160°C fan forced) and line a 12-hole muffin tin with paper cases.
2. In a large bowl, whisk together flour, baking powder, bicarb soda, salt and sugar.
3. In another bowl, beat the cream cheese until smooth. Add the melted butter, eggs, vanilla and milk, and mix until combined.
4. Pour the wet mixture into the dry ingredients and gently fold together. Be careful not to overmix – a few lumps are fine.
5. Gently fold in the raspberries.
6. Divide the batter evenly among the muffin cases.
7. Bake for 20–25 minutes, or until a skewer inserted in the centre comes out clean.
8. Leave to cool in the tin for 5 minutes, then transfer to a wire rack.