Raspberry Cheese Muffin for White Day - flour

Method

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