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1
Mix the cake flour and baking powder.
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2
Let margarine and eggs warm to room temperature.
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3
Cut the cream cheese in half and let half warm to room temperature.
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4
Cut that half into 6-8 pieces.
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5
Grate the lemon peel.
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6
The white part is bitter, so be sure to just grate the surface lightly.
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7
Sprinkle 1 tablespoon of sugar over the raspberries.
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8
Take a few for decorating out of the 100 gram portion.
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9
Beat the egg in a separate bowl.
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10
In a separate bowl, begin whipping the butter with a whisk.
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11
Mix in the sugar, a third at a time, until the mixture has a fluffy texture.
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12
Mix in the egg, a third at a time.
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13
Mix well.
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14
(This can be done with a hand mixer).
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15
Mix in the cream cheese.
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16
Once the mixture is smooth, add milk, liquor, and lemon zest.
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17
Sift the flour once more and then add to the bowl in 3 batches.
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18
Using a rubber spatula, fold the flour in lightly.
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19
Add the raspberries before the flour is completely mixed in.
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20
Its best to add them before they completely thaw.
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21
Mix gently so as not to crush the berries.
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22
Stop once you start to get a marbled look to the batter.
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23
Use a spoon to scoop the batter into a muffin pan.
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24
Fill half the cup with batter, add the cream cheese mixture, then cover with more batter.
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25
Use the raspberries you set aside earlier to decorate the muffins.
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26
Preheat the oven to 170C and bake for 25-30 minutes.
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27
If you are using a silicone muffin pan, bake for about 30 minutes at 180C.
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28
Once they have cooled a little, transfer the muffins to a rack.
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29
Once cool, they can be wrapped to prevent from drying out.
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30
Because of the cream cheese, these always turn out soft and moist.
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31
And the center is full of cream cheese!
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32
You could dice the cream cheese and mix into the batter.
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33
They are perfect for presents, too.
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34
If you use a silicone pan, they won't burn, so you can bake them on high temperature.
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35
This recipe uses a whole 200 g block of the Philadelphia Cream Cheese.
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36
You could top the muffins with the cream cheese and bake them as well.
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37
The egg yolk doesn't vary much between medium and large so either would work.
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38
However, if you use a whole large egg, there is more white and it will make the butter separate, so be careful.
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39
You can also just cut the cream cheese into bite-sized pieces and mix it into the batter.
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40
Mix in at Step 8.
