Moist and fruity muffins a PEI holiday favourite at Bonshaw Breezes B&B!
1/3 cup butter, softened
3/4 cup sugar
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/3 cup milk
CREAM CHEESE FILLING:
2 packages (3 ounces each) cream cheese, softened
1/3 cup sugar
3/4 cup fresh raspberries
3/4 cup fresh blueberries
1/4 cup all-purpose flour
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon cold butter
In a large mixing bowl, cream butter and sugar. Add eggs; beat well. Combine
the flour, baking powder and cinnamon; add to creamed mixture alternately with
milk. Fill greased or paper-lined muffin cups half full.
In a small mixing bowl, beat cream cheese, sugar and egg until smooth. Fold in
the berries. Drop a rounded tablespoonful into the center of each muffin.
Combine the flour, brown sugar and cinnamon in a small bowl; cut in
butter until crumbly. Sprinkle over batter. (Muffin cups will be full.)
Bake at 375 degrees for 25-30 miutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. Yield: 1-11/2 dozen