Cream cheese muffins

Name: Cream cheese muffins
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 1 pack of (200 g) Double cream cheese; 50 g Icing sugar; 2 Egg Yolk; 250 g fresh blackberries; 1 egg (size M); 100 g Sugar; 80 g Oil; 200 ml Milk; 250 g Flour; 2 TEASPOONS Baking Powder; 12 Paper forms

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

1 pack of (200 g) Double cream cheese
50 g Icing sugar
2 Egg Yolk
250 g fresh blackberries
1 egg (size M)
100 g Sugar
80 g Oil
200 ml Milk
250 g Flour
2 TEASPOONS Baking Powder
12 Paper forms

Directions

1
Mix cream cheese, 30 g icing sugar and egg yolk. Sort blackberries, wash carefully and dab dry. Halve the fruits. Beat the egg, sugar and oil. Add milk.
2
Mix flour and baking powder and stir in. Place paper cups in a muffin tin or place 2 paper cups inside each other. Pour the dough into the cups. Fold blackberries into the cheese mixture. Spread the cheese mixture over the dough. Bake the muffins in a preheated oven (electric: 175 °C/ gas: level 2) for 25-30 minutes. Remove the muffins and let them cool down a little. Stir the remaining icing sugar with 4-5 tablespoons of water until smooth. Spread the muffins with it and let them cool down.
3
Spread the cheese mixture over the dough. Bake the muffins in a preheated oven (electric: 175 °C/ gas: level 2) for 25-30 minutes. Remove the muffins and let them cool down a little. Stir the remaining icing sugar with 4-5 tablespoons of water until smooth. Spread the muffins with it and let them cool down. Makes approx. 12 pieces